| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | All newly t, Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1/4 | c | Sliced almonds |
| 1 | ds | Garlic or onion powder |
| 1 | cn | (12-15 oz.) Asparagus spears, drained |
INSTRUCTIONS
Melt butter in a large skillet. Add almonds and garlic powder. Cook over low heat until almonds are toasted; push to one side. Add asparagus to the other side; cover and heat. Spoon almond butter over asparagus and top with parsley if desired. Recipe by: Del Monte Posted to MC-Recipe Digest V1 #682 by L979@aol.com on Jul 21, 1997
A Message from our Provider:
“Don’t put a question mark where God puts a period.”