Stir-Fried Asparagus


3 tablespoons butter or margarine
1 teaspoon chicken bouillon granules
1/4 teaspoon celery salt
1/8 teaspoon black pepper
1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch slices (about 4 cups)
1/2 teaspoon soy sauce


In a large skillet, melt butter.  Add chicken bouillon granules, celery salt, and black pepper; mix well.  Add asparagus and toss to coat.  Cook for 2 minutes over medium-high heat, stirring occasionally.  Stir in soy sauce; serve immediately.  Makes 4 servings.


This is the best tasting asparagus dish we have tried.  The asparagus comes out nicely seasoned and with just the right amount of crunch.  It's great!

U_arrow.gif (994 bytes)Back to McIntosh Recipe Collection