| 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
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999
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