Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Asparagus And Pimento

Categories:
fruits, salads, vegetables, side dishes

1 lb to 1 1/4 lb fresh asparapus
1 cup water
2 tablespoon fresh lime juice
1/4 cup diced pimento
1 tablespoon toasted pine nuts

Rinse asparagus and snap off tough ends. In a large skillet, bring to a boil and add asparagus. Cover and steam asparagus until bright green, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with lime juice; garnish with pimento and pine nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g; CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Yield: 4 servings

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