| 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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