| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low fat, Sauces | 5 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh Asparagus |
| 1/2 | c | Dijon Mustard |
| 1/2 | c | Beer; Dark Or Dark Ale |
| 1/3 | c | Honey |
| 1 | Clove Garlic; Minced | |
| 1/2 | ts | Dried Thyme; Crushed |
| 1/2 | ts | Salt |
INSTRUCTIONS
Trim or break off asparagus spears at tender point; rinse. In large skillet, in boiling water to cover, cook asparagus until crisp-tender, 3-5 minutes. Do not overcook. Drain and rinse under cold water. Combine remaining ingredients for the sauce. Pour over asparagus. Serves 5. >From the National Honey Board Excellent!! Entered into MasterCook by Reggie Dwork <reggie@reggie.com> <eat-lf-request@lists.best.com> With permission from The San Jose Mercury News newspaper. Posted to Digest eat-lf.v096.n128 Date: Mon, 19 Aug 1996 20:16:40 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> NOTES : According to MasterCook: Cal 108.7 Fat 1.2g Carbs 23.5g Fiber 1.8g Protein 2.4g Sodium 517mg CFF 9.2%
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