| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Jewish, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | lb | Asparagus, trimmed |
| Cleaned | ||
| 30 | Garlic, peeled and split | |
| 2 | t | Dried basil, or 2 sprigs |
| Boiling water | ||
| 1/3 | c | Margarine |
| 1 | T | Garlic, chopped |
| 1/4 | c | Fresh basil, chopped |
INSTRUCTIONS
Arrange asparagus in a layer in large,deep skillet along with the garlic and basil.(This may have to be done in two batches.)Pour boiling water over to about 1" deep.Cover and bring to a boil.Cook for 8 minutes or until crisp-tender. While the asparagus is cooking,prepare the topping by melting the margarine in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil. Drain asparagus,discarding split garlic (and basil sprigs,if used.),and arrange in serving dish.Spoon basil topping over.Makes 8 to 10 servings..... Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 0mg
Sodium: 574mg
Potassium: 370.2mg
Carbohydrates: 6g
Fiber: 2.7g
Sugar: <1g
Protein: 3.8g