Heat olive oil in a frying pan over medium heat.
Cut lemon in half.
Slice one-half of lemon into 4 slices; juice the other half and set aside.
Add asparagus spears, onions, and lemon slices to the frying pan.
Season with salt and pepper, and cook on medium-high for 10 minutes, stirring frequently.
Add sliced almonds and continue to cook for 2 more minutes, or until vegetables are tender.
Remove from heat.
Toss with reserved lemon juice. (optional)
Calories: 181 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 4 mg | Potassium: 401 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 855 IU | Vitamin C: 22.7 mg | Calcium: 76 mg | Iron: 3.2 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.