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Asparagus & Pimento Recipe

1 1/4 lb Fresh asparagus;

1 c Water

2 tb Lime juice; fresh

1/4 c Pimento;

1 tb Pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter.

Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled. Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;

Light & Easy Diabetes Cuisine by Betty Marks

This entry was posted on Wednesday, September 17th, 2008 at 1:17 pm and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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