Here is a recipe for a side dish that will have them asking for seconds! The ingredients are easily found in your local grocers, so make it to go along side any entree!

2 Tbsp sliced almonds
2 tsp butter
2 tsp all-purpose flour
1/2 cup fat-free half-and-half
1/8 tsp salt
Dash pepper
Dash ground nutmeg, if desired
2 lbs fresh asparagus spears
1/2 cup chopped yellow bell pepper
1/4 cup shredded Parmesan cheese

1. In 8-inch skillet, cook almonds over medium-low heat for 4-6 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat; cover to keep warm.

2. In same skillet, melt butter over medium-low heat. With wire shisk, stir in flour until blended. Stir in half-and-half, salt, pepper and nutmeg. Cook, stirring constantly,until mixture boils. Cook 2-3 minutes longer, stirring constantly, until thickened. Remove from heat; cover to keep warm.

3. Break off tough ends of asparagus spears. In 4-quart saucepan or Dutch oven, place asparagus; add 1/2 cup water. Heat to boiling over medium heat. Cook uncovered 3-5 minutes or until asparagus is crisp-tender, adding the bell pepper in the last minute of cooking. Drain.

4. On large serving platter, arrange asparagus and bell pepper. Spoon sauce over top and sprinkle Parmesan and almonds.

TIPS: Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally. If desired, use a vegetable peeler to remove the outer layer of the spears.