| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Easter, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | lb | Fresh asparagus |
| Salt | ||
| 1/4 | c | Butter or margarine, melted |
| 2 | tb | Lemon juice |
| 1/2 | ts | Dried rosemary leaves |
| 1/2 | ts | Dried chevril leaves |
INSTRUCTIONS
Cook asparagus in boiling salted water (1 /2 tsp. salt to 1 cup water) until tender, about 10 minutes; drain. Mix remaining ingredients; pour over asparagus and toss. Yield: 8 servings Typed in MMFormat by [email protected] Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by [email protected] on Mar 31, 1999
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