Recipe Collection |  Share a Recipe 


Originally shared on the web 04/28/2006

1 lb. asparagus spears
1 T. olive oil or margarine
1/8 t. dried basil, crushed
1/8 t. dried oregano, crushed
dash of pepper
1 t. lemon juice

Cook asparagus in water until tender. Meanwhile, in another saucepan combine oil or margarine, basil, oregano and dash of pepper. Cook and stir over medium heat until heated through; remove from heat. Stir in lemon juice. Drain asparagus and transfer to serving platter. Drizzle with lemon mixture. Makes 4 servings.