Jeweled Asparagus Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, or marg.
2 ounce: Pimineto, diced, drained
1: Pepper, green, thinly sliced
8 ounce: Water chestnuts, drained and
1 cup: Celery, sliced
-sliced,
1: Lemon, juice of
2 lbs: Asparagus, fresh, cooked
Directions:
Melt butter in a large skillet; add green pepper, celery and lemon juice.
Saute until vegetables are tender. Stir in pimineto and water chestnuts;
remove from heat. Serve over hot asparagus.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp
Saute until vegetables are tender. Stir in pimineto and water chestnuts;
remove from heat. Serve over hot asparagus.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp