1 tablespoon butter or olive oil
2 spring onions, chopped
6 asparagus spears, ends trimmed and chopped
½ head red leaf lettuce, washed and drained
½ cup broth, vegetable or chicken
salt and pepper to taste
In a large skillet over medium melt butter. Add the spring onions and asparagus. Gently saute on medium for a few minutes.
Add lettuce; saute a few more minutes. Add the broth and gently simmer the veggies and lettuce until they’re just soft.