Blanch the asparagus in boiling water for 2 minutes and drain. Melt the margarine in a skillet over medium-high heat. Add the almonds and saute until the almonds are toasted, about 3 minutes. Top the asparagus with the almonds. Season with pepper and salt and serve. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1 Monounsaturated Fat, 1 Vegetable. Nutrition Facts: Calories 65; Calories from Fat 41; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 5g; Dietary Fiber 2g; Sugars 2g; Protein 3g. | 
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