Marinated Asparagus
Yield: 4 sweet ones
1 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;
Place steamer basket in 1/2 water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;
Betty Crockers New American Cooking by WHOM
Brought to you and yours via Nancy OBrion and her Meal-Master.
441 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;
Place steamer basket in 1/2 water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;
Betty Crockers New American Cooking by WHOM
Brought to you and yours via Nancy OBrion and her Meal-Master.
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