|1½ pounds||Asparagus;* cut diagonally into 1" pieces|
|10 ounces||(2 pkg) frozen apaparagus;|
|2 tablespoons||Fresh parsley; snipped|
|2 tablespoons||Lemon juice;|
|2 slices||Bacon; fried and chopped|
* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain.
Place steamer basket in ½" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt.
Sprinkle with bacon.
MICROWAVE DIRECTIONS: Place asparagus, ½ cup water and ¼ teaspoon salt in 1½-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed.
Serving size ¾ cup. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE ½ HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we).
Source: Betty's Crocker's New American Cooking by WHOM(1983) Brought to you and yours via Nancy O'Brion and her Meal-Master