Coat almonds with nonstick cooking spray and cook in a skillet over medium heat, stirring, 3 to 5 minutes or until golden. Set aside. In a small bowl, combine cornstarch and 1 tablespoon of broth to make a paste. Set aside. Remove the tough ends from the asparagus and discard. Add the remaining chicken broth and the asparagus to the skillet. Bring to a boiling and reduce heat. Cover and cook for 3 to 4 minutes or until crisp-tender. Move asparagus to a serving plate with a slotted spoon and cover to keep warm. Add lemon zest, almonds, pepper and cornstarch mixture to the skillet. Cook the sauce, stirring, for 1 minute or until thickened. Spoon sauce over asparagus and serve.