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Fresh Asparagus

Yield 4 to 6 servings


  • 1 1/2 pounds fresh asparagus spears
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pimiento strips (optional)

How to Make It

  1. Wash asparagus; snap off tough ends. Remove scales with a knife or vegetable peeler.

  2. Place asparagus in layers in a lightly greased 1-quart casserole; dot with butter, and sprinkle with salt and pepper.

  3. Cover and bake at 300° for 35 to 40 minutes. Garnish with pimiento strips, if desired.

  4. Note: 2 (10-ounce) packages frozen asparagus spears, thawed, may be substituted for fresh.

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