Asparagus with Garlic and Basil

Title:
Asparagus with Garlic and Basil

Yield:
8 Servings

Categories:
Jewish,
Vegetables




Ingredients:





          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