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Page 6 · column 4 of 6 · from the scan, no model involved
1 tablespoon butter or margarine, melted 1/2 pound fresh mushrooms, sliced 1/2 teaspoon beef-flavored bouillon granules 1/4 cup boiling water 1/4 teaspoon pepper Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Melt butter in a wok or large skillet. Add asparagus and mushrooms; stir-fry over medium high heat (325 degrees) for 2 to 3 minutes. Dissolve bouillon in water; add to vegetables. Bring to a boil; cover, reduce heat, and simmer 1 to 2 minutes or until asparagus is crisp-tender. Sprinkle with pepper, and serve immediately. Yield: 4 servings. Marinated Asparagus Spears 2 pounds fresh asparagus 1/2 cup sugar 1/2 cup cider vinegar 11/2 tablespoon lemon juice 1 teaspoon salt 1/8 teaspoon seasoned pepper Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cook as
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