| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Water |
| 3/4 | Tspoon salt, divided | |
| 2 | 8-10 oz frozen aspargus | |
| spears | ||
| 1 | c | Oil |
| 2 | T | Lemon juice |
| 1 | T | Anchovy paste |
| 1 | t | Onion powder |
| 1/4 | T | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2020
Calories From Fat: 1930
Total Fat: 218.4g
Cholesterol: 0mg
Sodium: 658.8mg
Potassium: 535.8mg
Carbohydrates: 19.1g
Fiber: 8.2g
Sugar: 4.6g
Protein: 8.5g