Ingredients

　　For speed and ease, use slender asparagus spears that need no peeling if possible; otherwise, scrape the bottom halves of the spears. In either case, trim off about an inch from the bottoms. Cut the spears in half or into thirds. Heat enough olive oil to coat a skillet; add the asparagus and a sprinkling of slivered or sliced almonds. Sauté over medium heat until the asparagus is tender-crisp about 3 to 5 minutes depending on thickness.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).