Title: Dilled Asparagus
Categories: Diabetic Vegetable Side
Yield: 4 Servings

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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