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).