| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Side dish, Vegetables |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh asparagus |
| 6 |
tb |
Butter |
| 3 |
tb |
Finely chopped walnuts |
| 1 |
tb |
Walnut oil, if desired |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Wash asparagus; snap off tough stem ends. In large skillet or Dutch
oven, bring 1 inch of lightly salted water to a boil. Arrange
asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or
until asparagus is crisp-tender. Drain.
Meanwhile, in small saucepan, combine butter and walnuts. Cook over
low heat until butter browns and walnuts are toasted, watching
carefully to prevent butter from burning. Stir in oil and salt.
Arrange hot asparagus on large serving platter. Top with walnut
butter. Yield: 10 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring
Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”