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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1/2 c Butter or margarine; softened
1/4 c Snipped fresh dill
1 1/2 ts Lemon juice
Cooked fresh asparagus spears

INSTRUCTIONS

This recipe is from Taste of Home Garden-Fresh Recipes. Autumn 1987.
In a small bowl, combine butter, dill and lemon juice; mix until well
blended. Form into a log. (if neccessary, refrigerate until mixture is firm
enough to shape easily.) Wrap log in plastic wrap; freeze until firm. when
ready to serve slice butter 1/4 in. thick and top hot asparagus. Yield:
Recipe will season about 4 pounds of asparagus. Posted to TNT - Prodigy's
Recipe Exchange Newsletter  by Aquasea221@aol.com on Aug 15, 1997

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