| Recipes for April 2007: |
1 ½ pounds asparagus, diagonally cut into 1-inch pieces
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
¼ teaspoon salt
2 slices bacon, crisply cooked and crumbled
Prepare and steam asparagus pieces. Mix asparagus, parsley, lemon juice, and salt. Sprinkle with bacon.
Makes 4 servings
BETTY CROCKER'S 40TH ANNIVERSARY EDITION COOKBOOK
COPYRIGHT 1991 BY GENERAL MILLS, INC., MINNEAPOLIS, MINNESOTA
STEAMED ASPARAGUS:
Place steamer basket in ½-inch of water (water should not touch bottom of basket). Place asparagus (spears) in basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 8 minutes or until crisp tender. Add butter and salt to taste to warm asparagus, if desired.
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Last updated on April 30th, 2007
