3/4 pound asparagus, ends trimmed 2 Tablespoons olive oil 2 garlic cloves, minced 1/4 cup slivered almonds Salt and freshly ground black pepper 2 teaspoons good quality balsamic vinegar 1 Tablespoon unsalted butter
In a laerge skillet bring 1 inch water to a boil. Add asparagus. Cook until just tender and bright green. Drain and rinse under cold water. Pat dry.
Wipe out skillet. Heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add almonds and cook for 1 minute. Add asparagus and cook just until asparagus is re-heated. Stir in balsamic vinegar and butter. Season with salt and freshly ground black pepper. Serve immediately.