I.E.S.JJGF65A
PHILLY INQUIRER
ADENA POTOK
3 lb Asparagus; trimmed --
Cleaned
30 ml Garlic -- peeled and split
2 ts Dried basil -- or 2 sprigs
Boiling water
FOR THE TOPPING
1/3 c  Margarine
1 tb Garlic -- chopped
1/4 c  Fresh basil -- chopped

Arrange asparagus in a layer in large,deep skillet along with the garlic
and basil.(This may have to be done in two batches.)Pour boiling water over
to about 1″ deep.Cover and bring to a boil.Cook for 8 minutes or until
crisp-tender.

While the asparagus is cooking,prepare the topping by melting the margarine
in small pan.Add the garlic and saute for 1 to 2 minutes.Stir in basil.

Drain asparagus,discarding split garlic (and basil sprigs,if used.),and
arrange in serving dish.Spoon basil topping over.Makes 8 to 10
servings…..