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Categories:Viewed: 36 - Published at: 8 months ago
Ingredients
- 1 -2 bunch fresh asparagus
- 2 tablespoons olive oil
- 1 -2 teaspoon instant chicken bouillon
- 12 teaspoon finely chopped fresh basil, to taste (or more, fresh basil is more pungent)
- 12 teaspoon black pepper
- 12 teaspoon Lawry's Seasoned Salt
Method
- Wash Asparagus thoroughly.
- Cut or snap off bottoms approximately 2 inches from bottom of each stock.
- In a large skillet heat oil on medium/high heat until oil starts to ripple.
- Add Asparagus and remaining ingredients.
- Stir frequently for 3-5 minutes or until lightly tender but still crisp.
- Ready to serve!.
