Ingredients
3 tablespoons butter1 teaspoon chicken bouillon granules1/8 teaspoon celery salt1/8 teaspoon pepper1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)1 teaspoon soy sauce
Preparation
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.
