1 1/2 lb. asparagus, trimmed and cut into bite size pieces, (about 3 cups)
1/2 cup chicken broth
3 Tbsp. lemon juice
Toast walnuts in dry skillet over medium high heat 1 to 2 minutes.
Toss sea bass in cornstarch. Coat skillet with nonstick cooking spray and set over medium high heat. Add sea bass and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove and set aside.
Add garlic to skillet and cook 10 seconds. Add asparagus, broth, and juice. Cover and cook 3 minutes.
Return sea bass to skillet and cook 1 minute more. Remove from heat. Stir in walnuts. Season with salt and pepper, if desired.
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