Name: Dilled Asparagus
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

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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