Asparagus With Ripe Olive Butter
30 Aug 2009
|Butter||1⁄3 Cup (5.33 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Lemon juice||2 Teaspoon|
|Black pepper||To Taste (Few Grains)|
|Ripe olive rings||1⁄4 Cup (4 tbs)|
|Frozen asparagus spears||20 Ounce, cooked, drained (2 Packages Of 10 Ounce Each)|
|Seasoned salt||To Taste|
Heat butter and garlic about 5 minutes over low heat.
Mix in lemon juice, pepper, and olive rings; heat thoroughly.
Arrange hot asparagus on a heated serving dish, sprinkle with seasoned salt, and top with olive butter.
Asparagus With Ripe Olive Butter Recipe