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  Granny's Almond Asparagus

1 lbs fresh asparagus
1 tbs oil
1/3 cup slivered almonds
Salt & pepper
1 pinch of ginger

Break off woody end asparagus, slice diagonally in 11/2" pieces. Heat oil and sauté almonds
until golden in skillet. Add asparagus and seasonings. Cover and simmer over med heat
5 mins or until asparagus is crisp but fork tender.

The ancient Egyptians and Romans used black for mourning, as do most Europeans and Americans today.