Date: Mon, 29 Sep 1997 21:52:31 +1000
From: email@example.com (Laura Barwick)
Adapted from: B Santich 1995 The Original Mediterranean
Cuisine. Australia :Wakefield Press ISBN 1-86254-331-3 This is a great
Asparagus with shallots:
1 bunch asparagus, lightly cooked and drained. 4 shallots (the real brown
bulbous onion like kind) browned in a nonstick pan, a pinch of saffron,
salt and freshly ground pepper. Serve with a wedge of lemon.