Asparagus Cantonese
- 2 tb Oil
- 1 Garlic clove; crushed
- 2 lb Asparagus
- - sliced diagonally
- Salt, pepper
Heat oil in skillet over high heat almost to smoking point. Stir in garlic,
then add asparagus. Cover and shake pan vigorously 3 to 5 minutes.
Asparagus should be crisp-tender. Season to taste with salt and pepper.
(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 03 Mar
93 18:29:46
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
then add asparagus. Cover and shake pan vigorously 3 to 5 minutes.
Asparagus should be crisp-tender. Season to taste with salt and pepper.
(C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 03 Mar
93 18:29:46
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
