Saturday, March 29, 2008

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.

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