Asparagus In Its Own Juices

Increasingly our world is short on thinking and long on experience. Mix this with inner turmoil and a desperate need for answers from some higher source, along with the infiltration of eastern religions, and you can easily see why the mystical aspects of our culture are so predominant. Our generation would certainly far rather load all of their information in a computer and forget the agony on thinking, especially thinking biblically.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	2	Servings

INGREDIENTS

3/4	lb	Asparagus, medium to large
2	T	Unsalted butter
1/2	t	Salt
		Freshly ground pepper

INSTRUCTIONS

CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the
stalks with a vegetable peeler. Place asparagus in a skillet or
saucepan just large enough to hold them lying down and barely cover
with cold water. Add butter and salt and bring to a boil, uncovered,
over high heat. Stir the asparagus so it will cook evenly. The
asparagus is done when the water has evaporated, leaving only the
concentrated, buttery juice of the asparagus. Grind fresh pepper to
taste over the asparagus and arrange on a vegetable platter.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 128 Calories From Fat: 104 Total Fat: 11.8g Cholesterol: 30.5mg Sodium: 1066.1mg Potassium: 301.4mg Carbohydrates: 4.5g Fiber: 1.8g Sugar: <1g Protein: 3.2g