| 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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