Fresh Asparagus in a Jiffy

Contributed by Old Orchard Staff


1 lb. asparagus
3 Tbsp. chicken or vegetable broth
¼ cup of your favorite organic olive oil/vinaigrette dressing


Trim off the woody ends of the asparagus. Cut into 2 inch, bite-sized pieces. Heat the broth over medium heat in a large skillet until it steams. Add asparagus. Cover and cook until the outside is tender and inside crisp (3- 5 minutes depending on how thick the individual spears are).

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