| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Asparagus, Bobbie not , Pillsbury, Side dishes | 4 | servings | |
INGREDIENTS
| 1 1/2 | Puonds fresh asparagus spears | |
| 1 | tb | Butter |
| 1 | tb | Honey |
| 1 | ts | Lemon juice |
| 1/4 | c | Water |
| 1 | ts | Cornstarch |
INSTRUCTIONS
Trim asparagus; cut spears diagonally in half. Fill Dutch oven with 3 inchs of water; bring to aboil. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender. Drain; place in serving bowl. Meanwhile, in small saucepan, combine butter, honey and lemon juice; cook and stir over Meidum-Low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over Meidum heat until bubbly and tickened, stirring constantly. Pour glaze over asparagus. Makes 4 servings. Per serving: 90 calories, 3 g fat, 10 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 3 g. fiber, 3 g protein, Dietary Exchanges: 1/2 fruit, 1 vegetable 1/2 fat Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 5. NOTES : Hint: Store asparagus as you would display cut flowers. Trim the base of each stalk and place upright in a container of water. Or, wrap the ends in wet paper towels and a plastic bag and refrigerate for up to a week. Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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