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Dilly Asparagus -- e

Source of Recipe

Down-Home Diabetic Cookbook – M. Foster; Hubbard; TX
Dilly Asparagus -- e
Plan ahead…needs to marinate for 8 hours.
Serves: 4

1 lb. fresh asparagus, trimmed
1 2-oz. jar diced pimientos, drained
1/2 c. vinegar
1/4 c. olive oil
1 T. sugar
1 T. chopped fresh parsley
2 Tsp. dried minced onion
1 tsp. dill weed
1/4 coarse black pepper

Cook the asparagus in a small amount of water until crisp tender. Drain. In a jar with a tight fitting lid, combine all the remaining ingredients and shake well. Place asparagus in a shallow dish; pour marinade over asparagus. Cover and refrigerate 8 hours.

To serve, remove asparagus and arrange on a platter; remove pimientos and onion from marinade with a slotted spoon and sprinkle over asparagus.

1/4 of recipe equals: 173 calories…33 mg sodium…0 cholesterol…11 gm carbohydrate…3 gm protein…14 gm fat ++++ Exchanges: 2-1/2 fat…1 vegetable…1/2 starch