| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Asparagus spears |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Sesame seeds |
| 1 |
tb |
Fresh orange juice |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
Recipe by: adapted from BH&G, New CookBook 1993. From: PatH
<phannema@wizard.ucr.edu>
Date: Thu, 9 May 1996 15:05:54 -0700 (PDT)
Prepare the asparagus. Snap off bases of spears and discard. Cut into
1-inch pieces. Bring a small abount of salted water to boil in a saucepan;
add asparagus and cook 6 to 8 minutes or until crisp-tender. (Micro-zap
about 5 minutes.) Arrest cooking by rinsing in cold water. Drain. Set
aside.
Prepare sauce by pre-measuring and having ingredients available. Melt
butter in saucepan. Add seeds and cook, stirring 2 to 3 minutes over
moderate heat, until browned. Add lemon juice, orange juice, then oil, in
that order, stirring. Taste. Salt only if too bitter.
Add asparagus to sauce, and toss until coated. Heat through. Serve hot.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #78
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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