| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 12 | Servings | |||
INGREDIENTS
| 3 | lb | Asparagus; ends trimmed |
| 1/3 | c | Olive oil; (12 oz) |
| 3 | tb | Fresh lemon juice |
INSTRUCTIONS
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be made 1 day ahead. Cover and refrigerate.) Heat oil in heavy large pot over medium-high heat. Add asparagus to pot. Stir until heated through and coated with oil, about 5 minutes. Drizzle with lemon juice. Season to taste with salt and pepper. Arrange asparagus on platter. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 6, 1998
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