Spring Vegetable Platter Recipe
Ingredients
| Asparagus spears package | 3 , frozen | |
| Medium-size yellow squash - 4, trimmed and sliced thin | ||
| Butter/Margarine | 4 Tablespoon | |
| Basil leaf | 1/2 Teaspoon, crumbled | |
| Seasoned salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon, seasoned | |
| Water chestnuts | 2 Tablespoon, slivered | |
Directions
MAKING
1. Take a large frying pan and cook the asparagus. Drain and keep it aside.
2. In a large saucepan, cook squash in boiling salted water for 10 minutes or until soft. Drain.
3. Take a small frying pan and melt butter or margarine with basil. Season with salt, pepper and water chestnuts.
SERVING
4. Take a large serving bowl and arrange the asparagus right in the center.
5. Add squash at either end. Drizzle evenly with the butter mixture.
1. Take a large frying pan and cook the asparagus. Drain and keep it aside.
2. In a large saucepan, cook squash in boiling salted water for 10 minutes or until soft. Drain.
3. Take a small frying pan and melt butter or margarine with basil. Season with salt, pepper and water chestnuts.
SERVING
4. Take a large serving bowl and arrange the asparagus right in the center.
5. Add squash at either end. Drizzle evenly with the butter mixture.
Chef
