Yield: 1 Servings
|½ cup||Butter or margarine; softened|
|¼ cup||Snipped fresh dill|
|1½ teaspoon||Lemon juice|
|\N \N||Cooked fresh asparagus spears|
This recipe is from Taste of Home Garden-Fresh Recipes. Autumn 1987.
In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (if neccessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. when ready to serve slice butter ¼ in. thick and top hot asparagus. Yield: Recipe will season about 4 pounds of asparagus. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@... on Aug 15, 1997