Show: Dinner: ImpossibleEpisode: Miles Off the Coast: Fundraiser: Impossible
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Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Saute the asparagus in oil and butter until tender (along with the sage leaves). Discard the sage leaves after cooking. Season with salt and pepper.
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By ctittle
Memphis
on July 15, 2012
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Very easy & tasty!
By leeables_12726409
s, 80
on March 24, 2010
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Best Asparagus Ever! Sage makes it!
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