| 1/2 | Cup | Chicken Broth |
| 1-2 | Tbsps. | Minced fresh rosemary |
| 1 | Garlic clove | Halved |
| 1 | Bay leaf | |
| 1 | Lb. | Fresh asparagus, trimmed |
| 1/3 | Cup | Chopped onion |
| 1 | Tbsp. | Minced fresh parsely |
In a skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Discard bay leaf. Garnish with parsley.
YIELD: 4 Servings