Recipe - Herbed Asparagus

3 pound Fresh asparagus
Salt
One fourth cup Butter or margarine, melted
2 tablespoon Lemon juice
One half teaspoon Dried rosemary leaves
One half teaspoon Dried chevril leaves

Cook asparagus in boiling salted water (1 /2 tsp. salt to 1 cup water)
until tender, about 10 minutes; drain. Mix remaining ingredients; pour
over asparagus and toss. Yield: 8 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook

Posted to MMRecipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999