| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh asparagus spears or |
| 2 |
pk |
(10-oz) frozen asparagus spears |
|
|
Boiling; salted water |
|
|
Salt |
| 6 |
tb |
Butter |
| 1/4 |
ts |
Grated or ground nutmeg |
INSTRUCTIONS
Wash and trim fresh asparagus spears. Cook fresh or frozen spears in a
small amount of boiling, salted water until just tender. Drain thoroughly.
Season lightly with salt; turn into serving dish. ln a small pan, heat
butter until it bubbles and browns slightly; stir in nutmeg. Pour butter
mixture over asparagus. Serve immediately. Makes six (6) servings.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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