Ingredients:
1/4 cup pareve margarine
2 Tbsp K for Passover oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed
lemon juice
Directions:
Melt margarine in a skillet over medium-high heat.
Stir in the oil, salt, and pepper.
Cook garlic in margarine for a minute, but do not brown.
Add asparagus, and cook for 10 minutes,
turning asparagus to ensure even cooking.
Add a squeeze of lemon to enhance flavor.
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