One bunch of asparagus steam for about 10 to 14 minutes or until tender.
Sauce
2 tablespoons of butter
1 tablespoon of Worchester sauce
1 teaspoon of balsamic vinegar
Melt butter into vinegar and Worchester sauce and pour over asparagus and
enjoy.
Also good on French style brussel sprouts.
Clean the sprouts and soak in a little salt water.
Drain and cut the sprouts into thin slices.
Break apart.
add a little oil to a frying ban and some butter.
Fry brussel until tender and pour over sauce.
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