Title: Asparagus with Olive Oil and Lemon
Categories: None
Yield: 12 Servings

3 lb Asparagus; ends trimmed
1/3 c Olive oil; (12 oz)
3 tb Fresh lemon juice

Cook asparagus in large pot of boiling salted water until crisp-tender,
about 4 minutes. Drain; rinse with cold water and drain again. Pat dry.
(Can be made 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large pot over medium-high heat. Add asparagus to pot.
Stir until heated through and coated with oil, about 5 minutes. Drizzle
with lemon juice. Season to taste with salt and pepper. Arrange asparagus
on platter.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Patti Shapiro, Kansas City

Posted to MC-Recipe Digest by Carriej999 on Apr 6,
1998