Asparagus, Chinese Style

2 lbs. fresh asparagus
Dash of pepper
1 T. cornstarch
2 T. salad oil
1 c. chicken broth (or cube)
1/3 c. water chestnuts, thinly sliced
1 T. soy sauce
2 tsp. onion juice
2 T. slivered toasted almonds

Remove ends of asparagus stalks. Wash thoroughly and cut in thin diagonal slices. Combine cornstarch, chicken broth, soy sauce, onion juice and pepper; cook, stirring constantly until thickened. Simmer 2 minutes. Cook asparagus in hot oil in large skillet for 2 minutes medium heat. Add sauce; cook 2 minutes longer. Stir in water chestnuts and almonds. Serve immediately.

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