| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus spears trimmed |
| 1/4 |
c |
Butter |
| 2 |
c |
Sliced frsh mushrooms |
| 2 |
tb |
Country-Style Dijon Mustard |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Minced fresh garlic. (if you like garlic add more I do) |
| 1 |
pn |
Salt |
INSTRUCTIONS
Ok here is my Asapargus Recipe. Its really good, esp. for people that
normally don't like it. I used to hate the green stuff but with this I am
in heaven. This goes really well with any chicken dish or Italian Dish with
pasta..
Time: 25-30 Min Tops
In 10" skillet place asparagus spears add enough water to cover. Bring to a
full boil. Cook over med heat until asparguas is crisply tender (5-7 min.)
Drain, return to skillet. Add remaining ingreds. pushing asparagus to side
just until the butter is melted. Cook over med. heat stirring occasionly
until heated through (5-7 min).
One thing I do is combine all the ingred. in a small dish while the
asparagus is cooking then put it the skillet. Posted to FOODWINE Digest 28
Jun 97 by Jeff Cox <jeffcox@JPCCONSULTING.COM> on Jun 28, 1997
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