 |
|
|
|
|
|
| |
Fruits and Vegetables -
Company Asparagus
|
| INGREDIENTS |
- 2 pounds fresh asparagus
-
Vegetable cooking spray
-
3/4 cup sliced celery
-
1/2 cup sliced green onions
-
2 tablespoons lemon juice
-
1 (8-ounce) can sliced water chestnuts, drained
-
1 (2-ounce) jar diced pimientos, drained
|
| INSTRUCTIONS |
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water for six to eight minutes or until crisp-tender. Drain and place on a serving dish; keep warm.
Coat a large skillet with cooking spray; place over medium heat until hot. Add celery, onions, and lemon juice; sauté until vegetables are tender. Stir in water chestnuts and pimiento; cook until thoroughly heated. Spoon mixture over hot asparagus.
Yield: Eight servings. |
| |
|
|
|
|
|
|
|
|
|
|
|
|