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Asparagus With Olive Oil And Lemon

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CATEGORY CUISINE TAG YIELD
12 Servings

INGREDIENTS

3 lb Asparagus, ends trimmed
1/3 c Olive oil, 12 oz
3 T Fresh lemon juice

INSTRUCTIONS

Cook asparagus in large pot of boiling salted water until
crisp-tender, about 4 minutes. Drain; rinse with cold water and drain
again. Pat dry. (Can be made 1 day ahead. Cover and refrigerate.)  Heat
oil in heavy large pot over medium-high heat. Add asparagus to  pot.
Stir until heated through and coated with oil, about 5 minutes.
Drizzle with lemon juice. Season to taste with salt and pepper.
Arrange asparagus on platter.  Printed in Bon Appetit April 1998  Typed
and Busted by Carriej999@AOL.com 4/98  Recipe by: Patti Shapiro, Kansas
City  Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on
Apr  6, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 54
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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