Asparagus with Almond Sauce

1 pound asparagus spears or 1 10-ounce    package of frozen asparagus spears
1 tablespoon butter or margarine
2 tablespoons sliced almonds
1 1/4 teaspoons cornstarch
1/2 cup water
2 teaspoons lemon juice
1/2 teaspoon instant chicken bouillion granules

Snap off and discard woody bases from fresh asparagus. ( starting at the base and working toward the tip, bend the asparagus spear several times until you find a place where it breaks easily; snap off at that point). If desired, scrape off scales. Cook fresh asparagus, covered in a small amount of lightly salted water for 3 to 5 minutes or until crisp-tender (Or, cook frozen asparagus, according to package directions.) Drain well; transfer to serving platter.

Meanwhile, for sauce, melt butter in small saucepan; add almonds. Cook and stir over medium-low heat heat for 3 to 5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouilion granuales, and a dash of black pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over asparagus.