| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Asparagus, *mccartney | 4 | Servings | |
INGREDIENTS
| 2 | Cloves garlic; crushed (2 to 3) | |
| 4 | tb | Olive oil |
| 2 | lb | Asparagus |
| 4 | tb | Grated Parmesan cheese; or more |
| 2 | ts | Fresh lemon juice |
INSTRUCTIONS
1. Mix crushed garlic to taste with the oil and set aside. 2. Stand the asparagus spears upright in a tall pan of boiling water (the tips should not be submerged), cover and cook for 8-10 minutes or until tender. Lift the asparagus carefully into a colander to drain. 3. Arrange the asparagus on warm plates and spoon the garlic oil over the tips. 4. Sprinkle with Parmesan and lemon juice, and serve immediately with warm crusty bread to mop up all the juices. (PER SERVING: 172 cals, 17g fat) Notes: When asparagus is in season, make the most of it and try this unusual way of serving it, with garlic-flavoured oil, lemon juice and freshly grated Parmesan. 1998 Hanneman/McBuster Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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