3 tbs. butter
1 tsp. chicken bouillion granules
1/8 tsp. celery salt
1/8 tsp. pepper
1 1/2 lb. fresh asparagus, trimmed, cut in 1/4 in. pieces
1 tsp. soy sauce
In a large skillet, melt butter, add bouillion ,
celery salt, & pepper. Mix well.
Add asparagus & toss to coat.
Cover & cook 2 min. over med high heat.
Stir occasionally. Stir in soy sauce
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