|Fresh asparagus/Frozen asparagus spears - 1 package of 10-ounce||1 1⁄2 Pound|
|Chicken seasoned stock base||1 Teaspoon|
|Season all||1 Teaspoon|
|Celery salt||1⁄8 Teaspoon|
|White pepper||1 Dash|
|Monosodium glutamate||1 Dash (Msg)|
|Soy sauce||1 Teaspoon|
1 If using fresh asparagus, wash and break off stalks as far down as they snap easily.
2 Wheather fresh or frozen spears, slice at an extreme angle to make diagonal slices about 1/4 inch thick.
3 In a skillet, melt butter; and pour seasoned stock base.
4 Season-All, celery salt, ginger, pepper and MSG, mixing well.
5 Add in the asparagus and gently toss.
6 Cook covered, over high heat 2 minutes or until crisp-tender, stirring two or three times.
7 Stir in soy sauce and mix well.
8 Serve piping hot.