| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | Fresh Asparagus |
| 2/3 | c | White Vinegar |
| 1/2 | c | Water |
| 1/4 | c | Salad Oil |
| 1/4 | t | Salt |
| 1/2 | c | Sugar |
| 3 | Sticks Cinnamon | |
| 1 | t | Whole Cloves |
| 1 | t | 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: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 528.9mg
Potassium: 301.6mg
Carbohydrates: 23.4g
Fiber: 2.4g
Sugar: 16.7g
Protein: 2.9g