Name: Asparagus with Shallots
Ingredients: 1 1/2 lb Asparagus; 1 ds Salt; 3 ts Fragrant peanut oil or olive; 2 Shallots, peeled and minced; 1 ds Finely chopped parsley

A heart of integrity is cultivated by striving to maintain a clear conscience. Our consciences are the internal mechanism given to us by God to drive us toward sincerity. Like an internal accountability partner, the conscience acts as a witness in our hearts and minds to either “accuse or even excuse” our actions (Rom. 2:15). When we inform the conscience with biblical truth we are telling it to accurately hold us in check against the standard of Scripture. The conscience itself is not our benchmark, but if kept clear and clean it becomes a powerful instrument of integrity as it drives us toward the grand, inflexible benchmark – God’s Word.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	4	Servings

INGREDIENTS

1 1/2	lb	Asparagus
1	ds	Salt
3	ts	Fragrant peanut oil or olive
2		Shallots, peeled and minced
1	ds	Finely chopped parsley

INSTRUCTIONS

Snap off tough ends of asparagus.  If asparagus is thick, old or tough,
peel bottoms.  Add asparagus to pan of boiling salted water. Boil gently
until cooked--bright green and tender--but still firm, about 5 to 8
minutes.  Remove; drain on towel; put on platter and drizzle with oil,
lifting spears to coat.
Sprinkle with shallots and parsley.  Salt slightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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