Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut asparagus into 1" pieces and steam lightly. mix 1/2 c water and the dry boullion; reserve. mix cornstarch and 1t water; reserve. heat oil in wok or 12 inch skillet over medium heat. add asparagus, mushrooms, salt and pepper. stir fry about 1 minute. stir in bouillion mixture and heat to boiling. stir in cornstarch mixture. cook and stir until thickened, about 10 seconds. serve as a side dish or entree.

Target recipe: wash the asparagus under running water and snap off tough ends; place 1 inch of water in a large skillet and bring to a boil over high heat. when water boils, add the asparagus, cover, and steam for 4 to 6 minutes,. or until fork-tender; immediately remove the asparagus from the boiling water and plunge it into a ice water bath to stop the cooking process. in a 9" x 13" baking dish, combine the italian dressing, red pepper, parsley, and chives; mix well. remove the asparagus from the water, drain well, and add to the. baking dish and gently mix to coat completely with the dressing. cover and chill for at least 2 hours before serving; before serving, sprinkle with the chopped egg, if desired.