| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | Fresh asparagus |
| 1 | c | Boiling water |
| 1/2 | ts | Salt |
| 1 | tb | Cornstarch |
| 1/4 | c | Cold water |
| 1/4 | c | Butter or margarine |
| 3 | tb | Sesame seeds, toasted |
INSTRUCTIONS
Place asparagus spears in a large skillet; add boiling water and salt. Cook for 5-7 minutes or until tender. Remove asparagus and keep warm. Drain cooking liquid, reserving 1/2 cup in a small saucepan. Combine cornstarch and cold water; stir into liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Stir in butter until melted. Spoon over asparagus and sprinkle with sesame seeds. Serve immediately. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Homemaker Schools Recipe Collection Spring 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 3, 1998
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