| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| LISA CRAWLEY TSPN00B—– | ||
| 2 | lb | Fresh Asparagus OR 2 bx froz |
| Cooked | ||
| 1/4 | c | Butter |
| 1/4 | c | Slivered Almonds |
| 1/2 | ts | Salt |
| 1 | tb | Lemon Juice |
INSTRUCTIONS
Drain cooked asparagus. Melt butter in sm. skillet. Cook almonds over low heat until golden brown, about 5-7 min.; stir constantly. Remove from heat. Add salt and lemon juice; pour over hot asparagus. Yield: 6 servings. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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