2 pounds asparagus spears, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoon margarine
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
¼ sliced almonds, toasted
Preheat oven to 400F. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.
Melt margarine in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat.
Garnish with toasted almonds.