Family Tested & Approved
chicken bouillon granules
Wash and cut ends from asparagus. I usually cut about 2 1/2 to 3 inches off the bottom to make sure I've cut the stringy, hard end. Cut asparagus into 2 to 3 inch pieces. Set aside.
Melt butter in pan under medium heat and add minced garlic. Cook about one minute.
Add asparagus and sauté for about three minutes. Add Italian seasoning and cook for another minute.
Add bouillon to water and add to pan. Let asparagus simmer over medium to low heat for 3 minutes. Remove from pan and discard liquid. Top with sesame seeds serve immediately.