*  Exported from  MasterCook II  *
                               Asparagus for Dinner
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  pound         asparagus (6 to 8 medium spears per person)
 Cut away the lower 4th of the asparagus and peel the stalk. This way the
 entire spear is edible will cook more quickly and at the same rate.
 Bring 2 inches of water to a boil in a casserole or skillet large enough to
 accommodate the asparagus in one single flat layer.
 Add the asparagus to the water, cover and quickly bring the water back to a
 boil. Uncover the skillet and simmer for 4 to 5 minutes or until the
 asparagus are just tender. They should be just cooked through but still
 with some crunch left it.
 Serving suggestions:
 For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled
 eggs. Season to taste with salt, pepper and snipped fresh chives. Dip warm
 asparagus into the mixture and accompany with bread.
 Serve asparagus at room temperature, either plain or dressed with
 vinaigrette and accompanied with goat cheese bruschetta.
 Yield: 2 servings
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