Name: Asparagus with Garlic and Basil
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

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

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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