| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Water |
| 3/4 | Tspoon salt; divided | |
| 2 | pk | (8-10 oz) frozen aspargus spears |
| 1 | c | Oil |
| 2 | tb | Lemon juice |
| 1 | tb | Anchovy paste |
| 1 | ts | Onion powder |
| 1/4 | tb | Garlic powder |
INSTRUCTIONS
Recipe By : Iara Lewin Combine water and 1/2 tspoon salt in large saucepan. Heat to boiling.Add aspargus. Return to boiling.Cover. Reduce heat to moderate. Cook 3 to 4 min.Drain. Spread aspargus in shallow baking dish. Blend remaining ingredients and remaining 1/4 tspoon salt in small mixing bowl. Pour over aspargus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve chilled or at room temperature. Posted to JEWISH-FOOD digest Volume 98 #023 by BNLImp <BNLImp@aol.com> on Jan 12, 1998
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