Recipe - Asparagus-Artichoke Combo

2 cn (15oz) asparagus tips
2 cn (15oz) artichoke hearts
1 small Onion; chopped
1 Clove garlic; crushed
3 tablespoon Butter
1 cup Chicken broth
3 tablespoon Lemon juice
1 One half teaspoon Salt
1 Jar (4oz) pimiento

Drain vegetables. In a 2quart casserole, layer asparagus and artichokes.
Saute onion and garlic in butter; add chicken broth, lemon juice and salt.
Pour over vegetables. Decorate top with pimiento. Heat at 350 until hot
throughout and bubbling.

MRS J.L. TURNER, JR (WILLENE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.