Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Fresh asparagus |
1 cup | Boiling water |
½ teaspoon | Salt |
1 tablespoon | Cornstarch |
¼ cup | Cold water |
¼ cup | Butter or margarine |
3 tablespoons | Sesame seeds, toasted |
Place asparagus spears in a large skillet; add boiling water and salt. Cook for 5-7 minutes or until tender. Remove asparagus and keep warm. Drain cooking liquid, reserving ½ cup in a small saucepan.
Combine cornstarch and cold water; stir into liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Stir in butter until melted. Spoon over asparagus and sprinkle with sesame seeds. Serve immediately. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@... Source: Homemaker Schools Recipe Collection Spring 98