1 1/2 lb Asparagus;* cut diagonally

-into 1″ pieces 10 oz (2 pkg) frozen apaparagus;

2 tb Fresh parsley; snipped

2 tb Lemon juice;

1/4 ts Salt;

2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for
the fresh asparagus.
Cook as directed on package; drain.
Place
steamer basket in 1/2″ water in saucepan or skillet (water should
not touch the bottom of basket).
Place lower stalk pieces in
basket.
Cover tightly and heat to boiling; reduce heat.
Steam 4
minutes.
Add tips.
Cover tightly and steam until crisp-tender, 4 to
5 minutes longer.
Toss asparagus with parsley, lemon juice and
salt.
Sprinkle with bacon.
MICROWAVE DIRECTIONS: Place asparagus,
1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwable
casserole.
Cover tightly and microwave on high(100% depending how
powerful the microwave is) 3 minutes, less if very powerful( my
microwave is an older one..in fact 20 years); stir.
Cover and
microwave until crisp-tender, 2 to 3 minutes longer.
Let stand 1
munites; drain.
Continue as directed.
Serving size 3/4 cup.
Food
Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT
MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we
wouldn’t use it anyhow would we).
Source: Betty’s Crocker’s New
American Cooking by WHOM(1983) Brought to you and yours via Nancy
O’Brion and her Meal-Master