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Ingredients:
2 lb. asparagus
Salted water
1/4 c. butter or margarine, melted
Sprinkle of salt
Sprinkle of pepper
Direction:
Snap or cut off tough ends of
asparagus. Wash. Leave whole or cut into bite-size diagonal
pieces. Cook in salted water until tender. If you find tips
cook too fast compared to ends when cooking whole, make a
pillow of foil to hold tips up. Drain very well. Turn into
shallow serving dish. Drizzle butter over top. Sprinkle with
salt and pepper. Makes 4-6 servings of about 4-6 spears each.
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For
Details about Ingredients , check your nearest American Store
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