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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - March 26, 2010

Lemon-Buttered Asparagus

Serves: 4


        

  Download this recipe.

1 pound fresh asparagus spears
3 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon peels


1. Snap off tough ends of asparagus. In large skillet, combine asparagus spears and 1/2 cup water. Bring to a boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.

2. Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.

3. Place asparagus on serving platter; pour butter mixture over spears.


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