Cuisine, April 1979
| 15 minutes — 2 Servings | |||||||||||||||||
Ingredients
| |||||||||||||||||
InstructionsCombine almonds and butter in small custard cup. Microwave uncovered on full power until almonds are toasted, about 5 min. Arrange asparagus in 10 x 6 x 1.75-inch glass baking dish; add water; cover with plastic wrap. Microwave on full power until almost tender, about 4 minutes; drain. Sprinkle with salt and toasted almonds. |
|||||||||||||||||