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asparagus-lemon-mint-sauce recipe

Date:  3 Apr 97  7:41:28 
From: "susan.j.mcgee" (susan.j.mcgee@ArthurAndersen.com)

This is adapted from a recipe in the online version of the LA Times:

Asparagus with lemon-mint sauce

   2 pounds fresh asparagus, trimmed
   1 tablespoon broth
   2 tablespoons lemon juice
   1/4 cup minced fresh mint leaves 
   1/4 - 1/2 tsp ground cardamom (optional)

   Put asparagus in 10-inch nonstick skillet with enough water to
cover bottom of skillet. Cover and steam over medium-high heat until
tender, 5 to 8 minutes.  Drain.
   Heat broth, cardamom, lemon juice and mint in small
saucepan over low heat. When hot, pour over asparagus.

   4 servings. Each serving without butter: 
   52 calories; 5 mg sodium; 0 cholesterol; 0 fat; 9 grams
carbohydrates; 7 grams protein; 1.88 gram fiber.

kwvegan vegan