Better Than Bouillon® Sautéed Asparagus With Toasted Almonds Ad

• 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(R) Reduced Sodium Seasoned Vegetable Base
• 1/4 cup sliced almonds, *toasted

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

fresh asparagus, extravirgin olive oil, pepper, water, better, almonds

Taken from www.myrecipes.com/recipe/sauteed-asparagus-toasted-almonds (may not work)