| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 3/4 |
|
Tspoon salt; divided |
| 2 |
pk |
(8-10 oz) frozen aspargus spears |
| 1 |
c |
Oil |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Anchovy paste |
| 1 |
ts |
Onion powder |
| 1/4 |
tb |
Garlic powder |
INSTRUCTIONS
Recipe By : Iara Lewin
Combine water and 1/2 tspoon salt in large saucepan. Heat to boiling.Add
aspargus. Return to boiling.Cover. Reduce heat to moderate. Cook 3 to 4
min.Drain. Spread aspargus in shallow baking dish. Blend remaining
ingredients and remaining 1/4 tspoon salt in small mixing bowl. Pour over
aspargus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve
chilled or at room temperature.
Posted to JEWISH-FOOD digest Volume 98 #023 by BNLImp <BNLImp@aol.com> on
Jan 12, 1998
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