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Better Than Bouillon® Sautéed Asparagus with Toasted Almonds [Ad]

Prep time 20 mins
Cook time 6 mins

Serves 4


  • 1 pound fresh asparagus
  • 1 tablespoon extra-virgin olive oil
  • coarsely ground fresh pepper to taste
  • 2 tablespoons warm water
  • 1 teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
  • 1/4 cup sliced almonds, *toasted

How to Make It

  1. Rinse and trim asparagus ends. Using a vegetable peeler, lightly peel each asparagus spear.

  2. In a large skillet, heat oil over medium-high heat. Add asparagus; season with pepper. Cook 2-3 minutes, stirring frequently.

  3. In a small bowl, whisk together water and Vegetable Base until base dissolves; set aside.

  4. Reduce heat under skillet to low; stir in dissolved base, cover and simmer 2- 3 minutes or until asparagus is crisp-tender.

  5. Sprinkle asparagus with toasted almonds, serve.

Cook's Notes

*Toast almonds in a dry skillet over medium heat, stirring frequently, until golden brown. Cook asparagus just until tender and still a brilliant green.