Ingredients

3 Tablespoon butter
1 Teaspoon chicken bouillon granules
1/8 Teaspoon celery salt
1/8 Teaspoon black pepper
4 Cup fresh asparagus, cut into 2-inch slices
1 Teaspoon soy sauce

Instructions

Melt butter in large skillet. Add bouillon granules, celery salt and pepper and mix well. Add asparagus and toss to coat. Cover and cook over medium-high heat about two minutes stirring occasionally. Stir in soy sauce and serve.

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