- 3 tablespoons butter
- 1 teaspoon chicken bouillon granules
- 1/8 teaspoon celery salt
- 1/8 teaspoon pepper
- 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
- 1 teaspoon soy sauce
- In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately. Yield: 4 servings.
Originally published as Stir-Fried Asparagus in Taste of Home April/May 2000, p9
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Reviewed Jan. 28, 2011
"I have made this many times. It's delicious."