9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Almond Asparagus

3 Tbsps. butter or margarine, divided           3 Tbsps. bread crumbs      1 garlic clove, minced

1/2 tsp. dill weed            1/2 cup sliced almonds    1/4 cup grated Parmesan cheese

1 pound fresh asparagus, trimmed and cut into 1-inch pieces       1Tbsp. lemon juice

In a skillet, melt 2 tablespoons of butter over medium heat.  Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown.  Remove from heat; stir in the almonds and cheese.  Set aside.  Cook asparagus in a small amount of water until crisp-tender.  Drain; heat with remaining butter.  Sprinkle with lemon juice.  Spoon asparagus into a serving dish and top with the reserved crumb mixture.  Yield: 4-6 servings.

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