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Asparagus with Garlic and Basil

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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

Directions:

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