| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus; thin & trimmed |
| 4 |
tb |
Butter |
| 1 |
tb |
Parsley |
| 1 |
tb |
Chives |
| 1 |
tb |
Dill |
| 1 |
tb |
Rosemary |
| 1 |
ts |
Black pepper |
| 4 |
oz |
Parmesan cheese |
INSTRUCTIONS
Bring a large pot of water to a boil, and add the asparagus. Simmer until
just tender, 2 min. Drain and pat dry. Combine butter chopped herbs, and
pepper in a small bowl, and blend. Just before serving melt the herb butter
over medium heat in a large skillet. Add the asparagus and toss gently to
heat through, 2 minutes. Transfer the asparagus to a warmed serving
platter, and shave Parmesan cheese over it. Serve immediately.
Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Apr 13,
1998
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