Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cook fresh asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. (Or cook frozen asparagus according to package directions.) Drain well; transfer to a serving platter.
Meanwhile, for sauce, melt butter in a small saucepan; add almonds. Cook and stir over medium-low heat for 3 to 5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillon granules, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over cooked asparagus. Makes 4 servings.