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ASPARAGUS AND RASPBERRIES

Submitted by  11 June 2009

PUT DRAINED COOKED ASPARAGUS ON SERVING PLATE POUR ABOVE SAUCE OVER ASPARAGUS

 
 
 
 

Ingredients

2 BUNCHES OF FRESH ASPARAGUS,1 STICK UNSALTED BUTTER,1 LEMON,SALT /PEPPER TO TASTE,1 C FRESH RASPBERRIES,1 TSP DILL WEED,1 TSP SUGAR,1 C RASPBERRY VINAIGRETTE SALAD DRESSING,

Method

COOK ASPARAGUS YOUR USUAL WAY
DRAIN WHEN DONE SET ASIDE
KEEP WARM
IN SAUCE PAN HEAT STICK BUTTER
DO NOT BURN
ADD JUICE LEMON
SALT/PEPPER
1 C FRESH RASPBERRIES
DILL WEED
ADD SUGAR
ADD VINAIGRETTE DRESSING JUST WARM NOT COOK

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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