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C12 - Sunday, May 8, 1983 - North Shore News C13 - Sunday, May 8, 1983 - North Shore News

BUCKERFIELDS TOP DOG
8kg Bag

BACON BITS, LARGE — 1059 Jar tw 6 CU

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ASPARAGUS WITH ORANGE BUTTER SAUCE]

FROM

FIVE AUVE .

Broccoli or Caulitiower

GREEN GIANT @ IN CHEESE SAUCE

SFRVFS 46

cooking, prepare the orange
butter sauce
1'4 pounds fresh asparagus Peel | orange removing all
‘% teaspoon salt the pith and shee itinto P2 very
% (easpoon pepper of to taste thin round slices Sect asde for
2? medium oranges garnish) PE atract the puree from
| Voup butter melted and the other orange and strain the
clarshied yuse through a fine sseve
V4 (Up Orange yurce Measure out 4 cup yume Grate
) tablespoons grated orange the and and sct aside tnasmall
tind saucepan combine the clarified
butter the "a cup ofangpe pure

Wash the asparagus well cut
off the rough stalk ends) and
peel the lower parts of the
stalks Lay the asparagus ina
12 14-inch skillet and place tbe
skillet over moderate high heat
Pour | quart bowling water over
the asparagus, making sure the
water completely covers the
stalks Add salt and cook the
asparagus uncovered for &
minutes. While the asparagus is

and the geated nad Set the pan
over modcrate high heat) and
reduce the mexture until slightly
tha keacd about 6 minutes

When the asparagus is just
tender remove the stalks
carclully from the water with
tongs and place them on a
heated scrving platter Cover
with the hot) orange saucc,
garnish with orange slices. and
serve at once

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