From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.
Dissolve cornstarch in water. In a saucepan, combine chicken broth, soy sauce, cornstarch mixture and garlic. Bring to a slow boil and cook until thickened. Set aside and keep warm.
Cut asparagus into 1/2-inch pieces, using only the tender portions. Sauté in oil for approximately 5 minutes until barely tender. Do not overcook. Cover with warm sauce and serve immediately.