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Old 05-17-2001, 12:57 PM   #1
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Join Date: Aug 1999
Location: Rochester, New York
Posts: 3


This recipe is in Oprah's May issue. It's wonderful!

2 pounds asparagus, tough ends removed.
3 tbsp. butter, melted and kept warm
1/4 cup pecans, toasted and chopped
1 tsp. lemon juice (fresh if available)
1/2 tsp. salt
1/4 tsp. pepper

Fill a large, deep skillet with 1 inch of water; heat to boiling. Add the asparagus and cook until tender but still crisp, 3 to 5 minutes depending on thickness. Drain in a colander, but do not rinse. Immediately return the asparagus to the still-warm skillet and toss with the remaining ingredients until well coated. Makes 6 servings.
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Old 05-26-2001, 07:56 PM   #2
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Join Date: Mar 2000
Location: Canada
Posts: 19


sounds very yummy Janet I will give it a try seeing as asparagus is in season!

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