Saturday, July 16, 2011

Asparagus in white wine


2 pounds of asparagus (thick end removed)

1/4 cup of butter (VO: margarine or alternative)

1/4 cup of white wine

dash of salt of pepper


Boil water, add asparagus

cook asparagus for 4-5 minutes

Drain asparagus and let cool

In a large skillet melt butter, add wine and salt and pepper

Add in asparagus to mixture

Serve immediately

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