| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Jewish, Vegetables | 8 | Servings |
INGREDIENTS
| I.E.S.JJGF65A—– | ||
| PHILLY INQUIRER—– | ||
| ADENA POTOK—– | ||
| 3 | lb | Asparagus; trimmed — |
| Cleaned | ||
| 30 | ml | Garlic — peeled and split |
| 2 | ts | Dried basil — or 2 sprigs |
| Boiling water | ||
| FOR THE TOPPING—– | ||
| 1/3 | c | Margarine |
| 1 | tb | Garlic — chopped |
| 1/4 | c | Fresh basil — chopped |
INSTRUCTIONS
Arrange asparagus in a layer in large,deep skillet along with the garlic and basil.(This may have to be done in two batches.)Pour boiling water over to about 1" deep.Cover and bring to a boil.Cook for 8 minutes or until crisp-tender. While the asparagus is cooking,prepare the topping by melting the margarine in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil. Drain asparagus,discarding split garlic (and basil sprigs,if used.),and arrange in serving dish.Spoon basil topping over.Makes 8 to 10 servings..... Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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