March 12, 2010, Newsletter Issue #256: Asparagus Stir-fry

Tip of the Week

3 Tbsp butter
1 tsp chicken bouillon granules
1/8 tsp celery salt
1/8 tsp pepper
1-1/2 pounds fresh asparagus, cut into 2" pieces
1 tsp soy sauce or lemon juice if you prefer

In a large skillet melt the butter. Add bouillon, celery salt and pepper; mix well. Add asparagus and toss to coat. Cover and cook for 2 minutes over medium high heat. Stir occasionally. Add soy sauce. Serve immediately. Makes 4 servings.

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