Dilled Asparagusdiabetic, side dishes, vegetables 2 lb asparagus, fresh; cooked or 2 (15oz) cans a 1/2 cup oil, olive 1/2 cup pickle, dill; liquid of 1/3 cup pickle, dill; chopped 1 garlic clove; crushed 1 lettuce 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. |
