| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| LISA CRAWLEY TSPN00B—– | ||
| 2 | lb | Fresh Asparagus |
| 2/3 | c | White Vinegar |
| 1/2 | c | Water |
| 1/4 | c | Salad Oil |
| 1/4 | ts | Salt |
| 1/2 | c | Sugar |
| 3 | Sticks Cinnamon | |
| 1 | ts | Whole Cloves |
| 1 | ts | Celery Seed |
INSTRUCTIONS
Prepare and cook asparagus. Remove from pan; set aside. Combine remaining ingred. in saucepan; bring to boil. Place asparagus in shallow glass dish; pour vinegar mixture over. Cover and chill 24 hrs. Drain before serving. Equal amts. of canned, green asparagus spears can be substituted for fresh asparagus. Recipe By : From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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