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home > recipes > vegetables > italian asparagus
Italian Asparagus 1 pound fresh asparagus 1 medium tomato, seeded and chopped 2 tablespoons chopped green onions 1/8 teaspoon dried whole oregano 1/8 teaspoon dried whole thyme 1/8 teaspoon pepper 2 teaspons freshly grated Parmesan cheese Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in a small amount of boiling water 4 minutes or until crisp-tender, drain; arrange on a serving platter, and keep warm. Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon tomato mixture over asparagus; sprinkle with cheese. 31 calories 0.5 g fat Leslie Moschetto Las Cruces, NM

Italian Asparagus


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(posted May 30, 1996)

Italian
Asparagus


1 pound fresh
asparagus
1 medium
tomato, seeded and chopped
2 tablespoons chopped
green onions
1/8 teaspoon dried whole
oregano
1/8 teaspoon dried whole
thyme
1/8 teaspoon pepper
2 teaspons freshly grated
Parmesan cheese

Snap
off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in a small amount of boiling water 4 minutes or until
crisp-tender, drain; arrange on a serving platter, and keep warm.

Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon tomato mixture over asparagus; sprinkle with cheese.

31 calories
0.5
g fat


Leslie Moschetto
Las Cruces, NM


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