1 1/2 lbs. asparagus or 10 oz. pkg. frozen
3 tbsp. butter
1 tsp. chicken stock base
1 tsp. Season All
1/8 tsp. celery salt
1/8 tsp. ginger (ground)
Dash white pepper
1 tsp. soy sauce

Wash and break off stalks. Slice fresh or frozen asparagus at extreme angle to make diagonal slices 1/4 inch thick.

Melt butter in skillet, add seasoned stock base, Season All, celery salt, ginger, pepper, mixing well. Add asparagus; toss gently. Cover and cook over high heat 2 minutes or until crisp tender, stirring 2 or 3 times. Add soy sauce and mix well. Serve piping hot.