INGREDIENTS

INSTRUCTIONS

Cut off the tough stems of the asparagus.  If you wish, peel the stems
partway up with a vegetable peeler.
Cut the asparagus into pieces about 1/2 inch thick, on a sharp diagonal.
Heat the oil in a skillet.  Add the ginger and cook for a few seconds until
fragrant.
Add the asparagus, sprinkle with the salt and toss with the oil. Cook for 1
to 2 minutes.  Add the sugar, toss, cover and cook for 2 to 3 minutes.
Add the lemon juice.  Toss well and serve.  Yield: 4 to 6 servings. Typed
in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 29, 1998

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”