Sautéed Aspargus

I spaced posting this yesterday. Oops.

Sautéed Asparagus

¼ pound asparagus tips
1 teaspoon olive oil
½ teaspoon salt
1 teaspoon tomato bouillon
juice of ¼ lemon

Heat small skillet on medium-high heat. Add oil, salt, bouillon and lemon juice. Heat, then add asparagus. Sauté 5 minutes. Serves 2.

Comments

Popular posts from this blog

Bergamot Curd

Gems, Lovely Gems

Lentil, Chick Pea and Eggplant Boil