| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus, thin & trimmed |
| 4 |
T |
Butter |
| 1 |
T |
Parsley |
| 1 |
T |
Chives |
| 1 |
T |
Dill |
| 1 |
T |
Rosemary |
| 1 |
t |
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
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”