| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Vegetables, Side dishes | 4 | Servings | |
INGREDIENTS
| 2 | lb | Asparagus, fresh; cooked or 2 (15oz) cans asparagus |
| 1/2 | c | Oil, olive |
| 1/2 | c | Pickle, dill; liquid of |
| 1/3 | c | Pickle, dill; chopped |
| 1 | Garlic clove; crushed | |
| Lettuce |
INSTRUCTIONS
Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.) SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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