| 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: 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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