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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: * 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh
asparagus. Cook as directed on package; drain.
Place steamer basket in 1/2" water in saucepan or skillet (water should not
touch the bottom of basket). Place lower stalk pieces in basket. Cover
tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover
tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus
with parsley, lemon juice and salt. Sprinkle with bacon.
MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt
in 1 1/2-quart microwable casserole. Cover tightly and microwave on
high(100% depending how powerful the microwave is) 3 minutes, less if very
powerful( my microwave is an older one..in fact 20 years); stir. Cover and
microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites;
drain. Continue as directed. Serving size 3/4 cup. Food Exchanges per
serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75;
(Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we).
Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought to you
and yours via Nancy O'Brion and her Meal-Master
Ingredients:
1 1/2 Pound(s) Asparagus;* cut diagonally into 1" pieces
10 Ounce(s) (2 pkg) frozen apaparagus;
2 Tablespoon(s) Fresh parsley; snipped
2 Tablespoon(s) Lemon juice;
1/4 Teaspoon(s) Salt;
2 Slice(s) Bacon; fried and chopped |
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