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Delicious Asparagus
Kiddo, Florida

  • 1 pound asparagus 
  • 2 cloves garlic, slivered 
  • 2 Tbsp. water 
  • 2 Tbsp. dry white wine or nonalcoholic white wine 
  • 2 tsp. lemon juice 
  • 1 tsp. olive oil 
  • 1/4 tsp. salt 
  • 1/8 tsp. ground black pepper

Break off the tough ends from the asparagus spears. 

With a vegetable peeler, peel the bottom half of the asparagus stalks. 

Scatter the garlic in a 13-by-9-inch baking dish. 

Arrange the asparagus in a single layer. In a small bowl, combine the water, wine, lemon juice, oil, salt and pepper. Pour over the asparagus.

Bake at 400 degrees for 10 minutes. Turn the asparagus over and roast for 8 to 10 minutes more, or until the asparagus are tender but slightly crisp and the liquid is almost gone.

 

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