Italian Asparagus

• 1 bunch asparagus
• 1 small onion, fined chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 chicken bouillon
• 12 cup water

1. Cut a bit off the bottom to freshen the end, then peel the bottom of the asparagus keeping the length.
2. Heat a frying pan and add the butter and olive oil.
3. Saute the onions in the hot frying pan until softened.
4. Add the asparagus and saute until almost done.
5. Add the chicken boullion and water, and cook just until done.

asparagus, onion, butter, olive oil, chicken bouillon, water

Taken from www.food.com/recipe/italian-asparagus-473556 (may not work)