1. Rinse and trim asparagus ends. Using a vegetable peeler, lightly peel each asparagus spear.
2. In a large skillet, heat oil over medium-high heat. Add asparagus; season with pepper. Cook 2-3 minutes, stirring frequently.
3. In a small bowl, whisk together water and Vegetable Base until base dissolves; set aside.
4. Reduce heat under skillet to low; stir in dissolved base, cover and simmer 2- 3 minutes or until asparagus is crisp-tender.
5. Sprinkle asparagus with toasted almonds, serve.