Asparagus with Garlic and Basil

Title: Asparagus with Garlic and Basil
Categories: Jewish, Vegetables
Yield: 8 Servings

I.E.S.JJGF65A—–
PHILLY INQUIRER—–
ADENA POTOK—–
3 lb Asparagus; trimmed —
Cleaned
30 ml Garlic — peeled and split
2 ts Dried basil — or 2 sprigs
Boiling water
FOR THE TOPPING—–
1/3 c Margarine
1 tb Garlic — chopped
1/4 c Fresh basil — chopped

Arrange asparagus in a layer in large,deep skillet along with the garlic
and basil.(This may have to be done in two batches.)Pour boiling water over
to about 1″ deep.Cover and bring to a boil.Cook for 8 minutes or until
crisp-tender.

While the asparagus is cooking,prepare the topping by melting the margarine
in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil.

Drain asparagus,discarding split garlic (and basil sprigs,if used.),and
arrange in serving dish.Spoon basil topping over.Makes 8 to 10
servings…..

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip