1. Make the Word of God central. 2. Make ongoing Gospel living central. 3. Make clear the corporate implications of repentance and faith in genuine life-on-life relationships. 4. Draw a line between covenanted members and nonmembers. 5. Have a shared burden among the elders to model discipleship. 6. Have regular congregation times when God’s work of discipleship is publicly shared and celebrated. 7. Pray openly and regularly for God to create a culture of discipleship. 8. Add application to sermons about biblically caring for one another. 9. Realize the importance of the congregation to be together. 10. Pray for humility. 11. Promote good books that help make disciples and train disciplers. 12. Have conversations that are spiritually enriching. 13. Discourage rigid rules and formal discipling systems. 14. Avoid people having an over dependency on one person. 15. Avoid discipling people from the opposite gender, but encourage discipleship relationships that cross age and race. 16. Avoid making discipleship a specific ministry as compared to having it permeate the culture both within and outside of the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	New, Vegtime7	4	servings

INGREDIENTS

1	lb	Asparagus; up to 1 1/2 pounds
		Tough ends trimmed
1	c	Soy mayonnaise
1/2	c	Chopped fresh herbs
		(such as basil or tarragon or chervil)
1	tb	Fresh lemon juice
2	sm	Garlic clove; minced
1/4	ts	Salt
1/8	ts	Freshly ground black pepper

INSTRUCTIONS

GARLIC MAYONNAISE
4 TO 6 SERVINGS DAIRY-FREE
Fresh spring-green asparagus is an elegant vegetable, but it's often
paired with calorie-packed sauces. Try serving the spears with a
healthier soy mayonnaise flavored with garlic, and be sure not to
overcook the asparagus. Cooking time will depend on the thickness of
the spears. Asparagus is a great source of folic acid, which is known
to help lower the risk of coronary heart disease.
GARLIC MAYONNAISE: In medium bowl, mix all ingredients. Cover and
chill for at least 1 hour or up to 2 days. Whisk well before serving.
Steam asparagus until crisp-tender, about 4 minutes. Drain, arrange
asparagus on plates and serve hot with spoonful of garlic mayonnaise.
Alternatively, serve asparagus cold. After cooking, drain asparagus,
rinse with cold water until cool, then drain again. Cover and
refrigerate until ready to serve.
Per serving with 1 tablespoon garlic mayonnaise: 58 CAL.; 3G PROT.; 3G
TOTAL FAT (1G SAT. FAT); 7G CARB.; 0 CHOL.; 110MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 35
Converted by MM_Buster v2.0l.

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