- 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
Rinse and trim asparagus ends. Using a vegetable peeler, lightly peel each asparagus spear.
In a large skillet, heat oil over medium-high heat. Add asparagus; season with pepper. Cook 2-3 minutes, stirring frequently.
In a small bowl, whisk together water and Vegetable Base until base dissolves; set aside.
Reduce heat under skillet to low; stir in dissolved base, cover and simmer 2- 3 minutes or until asparagus is crisp-tender.
Sprinkle asparagus with toasted almonds, serve.
*Toast almonds in a dry skillet over medium heat, stirring frequently, until golden brown. Cook asparagus just until tender and still a brilliant green.