Recipe - Asparagus With Nutmeg Browned Butter

2 pound Fresh asparagus spears or
2 pack (10oz) frozen asparagus
spears
Boiling; salted water
Salt
6 tablespoon Butter
One fourth teaspoon Grated or ground nutmeg

Wash and trim fresh asparagus spears. Cook fresh or frozen spears in a
small amount of boiling, salted water until just tender. Drain thoroughly.
Season lightly with salt; turn into serving dish. ln a small pan, heat
butter until it bubbles and browns slightly; stir in nutmeg. Pour butter
mixture over asparagus. Serve immediately. Makes six (6) servings.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.