This recipe is a fresh-tasting, nicely seasoned vegetable side dish that's a cinch to prepare. It puts to good use those tender, garden-fresh asparagus of springtime.—Jeanette Lawrence, Vacaville, California
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1 cup: 98 calories, 9g fat (5g saturated fat), 23mg cholesterol, 429mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.
Originally published as Stir-Fried Asparagus in Taste of Home April/May 2000
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