Herbed Asparagus

Categories: Side dish, Easter, Vegetables
Yield: 8 Servings

3 lb Fresh asparagus
Salt
1/4 c Butter or margarine, melted
2 tb Lemon juice
1/2 ts Dried rosemary leaves
1/2 ts Dried chevril leaves

Cook asparagus in boiling salted water (1 /2 tsp. salt to 1 cup water)
until tender, about 10 minutes; drain. Mix remaining ingredients; pour
over asparagus and toss. Yield: 8 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999

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