| 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
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