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Motion is the most perfect discoverer of life. He that can stir his limbs, is surely not dead. The feet of the soul are the affections. Hast thou not found in thyself a hate and detestation of that sin whereinto thou hast been miscarried? Hast thou not found in thyself a true grief of heart, for thy wretched indisposition to all good things? Without a true life of grace, these things could never have been.
Joseph Hall

    • Asparagus With Shallots

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Grains Vegetables 4 Servings

    INGREDIENTS

    1 1/2 lb Asparagus
    1 ds Salt
    3 t Fragrant peanut oil or olive
    2 Shallots, peeled and minced
    1 ds Finely chopped parsley

    INSTRUCTIONS

    Snap off tough ends of asparagus.  If asparagus is thick, old or
tough, peel bottoms.  Add asparagus to pan of boiling salted water.
Boil gently until cooked--bright green and tender--but still firm,
about 5 to 8 minutes.  Remove; drain on towel; put on platter and
drizzle with oil, lifting spears to coat. Sprinkle with shallots and
parsley.  Salt slightly.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

    A Message from our Provider:

    “You can spurn God’s love for only so long”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 168
    Calories From Fat: 4
    Total Fat: <1g
    Cholesterol: 0mg
    Sodium: 579.5mg
    Potassium: 953.9mg
    Carbohydrates: 37.5g
    Fiber: 8g
    Sugar: 15.6g
    Protein: 8g


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