DILLED ASPARAGUS

24.09.2008 | Author: Cook | Posted in Asparagus
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DILLED ASPARAGUS


Servings: 4
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
    •

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.

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