Italian sausage and asparagus

This is a great addition to pasta or wild rice.
Just fry it up in a little olive oil with seasonings of your choice. I choose garlic salt (of course) and Italian seasonings.

My opinion on asparagus: I chop it into small pieces and discard several inches from the bottom ends because they are more tough. I like asparagus cooked for only a few minutes so it is just barely softened, a few minutes before it starts turning brownish green.

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