Ingredients
- 2 can (15-ounce) asparagus tips
- 2 can (15-ounce) artichoke hearts
- 1 sm Onion, minced
- 1 x Clove garlic, crushed
- 3 Tbsp. Butter
- 1 c. Chicken broth
- 3 Tbsp. Lemon juice
- 1Â 1/2 tsp Salt
- 1 jar (4-ounce) pimiento
Description
Drain Vegetables. In A 2-qt Casserole, Layer Asparagus And Artichokes. Saute/fry Onion And Garlic In Butter; Add In Chicken Broth, Lemon Juice And Salt. Pour Over Vegetables.…
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