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Asparagus with Dill Butter
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1/2 cup butter, softened
1/4 cup snipped fresh dill
1-1/2 teaspoons lemon juice
Cooked fresh asparagus spears
In a small bowl, combine butter, dill and lemon juice; mix until well blended.
Form into a log. (If necessary, refrigerate until mixture is firm enough to shape
easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice
butter 1/4 in. thick and top hot asparagus.
Yield: Recipe will season about 4 pounds of asparagus.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |