Title: Asparagus-Artichoke Combo
Categories: Vegetable
Yield: 6 Servings

2 cn (15-oz) asparagus tips
2 cn (15-oz) artichoke hearts
1 sm Onion; chopped
1 Clove garlic; crushed
3 tb Butter
1 c Chicken broth
3 tb Lemon juice
1 1/2 ts Salt
1 Jar (4-oz) pimiento

Drain vegetables. In a 2-quart casserole, layer asparagus and artichokes.
Saute onion and garlic in butter; add chicken broth, lemon juice and salt.
Pour over vegetables. Decorate top with pimiento. Heat at 350 until hot
throughout and bubbling.

MRS J.L. TURNER, JR (WILLENE)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.