Title: Asparagus with garlic and basil
 Categories: Jewish, Vegetables
      Yield: 8 Servings
 
           I.E.S.JJGF65A-----
           PHILLY INQUIRER-----
           ADENA POTOK-----
      3 lb Asparagus; trimmed --
           Cleaned
     30 ml Garlic -- peeled and split
      2 ts Dried basil -- or 2 sprigs
           Boiling water
           FOR THE TOPPING-----
    1/3 c  Margarine
      1 tb Garlic -- chopped
    1/4 c  Fresh basil -- chopped
 
  Arrange asparagus in a layer in large,deep skillet along with the
  garlic and basil.(This may have to be done in two batches.)Pour
  boiling water over to about 1" deep.Cover and bring to a boil.Cook
  for 8 minutes or until crisp-tender.
  
  While the asparagus is cooking,prepare the topping by melting the
  margarine in small pan.Add the garlic and saute for 1 to 2
  minutes.Stir in basil.
  
  Drain asparagus,discarding split garlic (and basil sprigs,if
  used.),and arrange in serving dish.Spoon basil topping over.Makes 8
  to 10 servings.....