Tarragon Asparagus
3 lbs. asaparagus spears
water
salt top taste
2 T. passover margarine
1 T. fresh snipped tarragon
3 T. chopped scallions
2 T. fresh chopped parsley
1 T. lemon juice
Cut off tough ends. Fill a pan large enough to hold asparagus with water, add salt and bring to a boil. Add asparagus and cover. When water boils again, uncover and cook for about 4 mts. Do not overcook, you want crisp-tender. Drain immediately, melt margarine in skillet, add tarragon, scallions, parsley and lemon juice. Cook for about 3 mts. Drizzle over asparagus and saerve. Serves 10-12