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

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

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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