Asparagus with Almond sauce

1 lb fresh or 10 oz frozen asparagus spears
1 T butter
3 T almonds
1 1/4 t cornstarch
1/2 c water (can use the asparagus water leftover)
2 t lemon juice
1/2 t instant chicken bouillon granules
dash black pepper

1. Snap off and discard woody bases from fresh asparagus. Cook in a small amount of boiling lightly salted water for 3-5 minutes, until crisp-tender (it keeps cooking after you take it out of the water so don't let it get too cooked). Drain, reserving 1/2 c water.

2. Melt butter in small saucepan, add almonds. Cook over medium low heat for 3-5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillon, pepper. Cook until thickened and bubbly, then two minutes more. Spoon over asparagus.