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

Asparagus & Pimento

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1 1/4 lb fresh asparagus
1 cup water
2 tablespoon lime juice; fresh
1/4 cup pimento
1 tablespoon 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 Brought to you and yours via Nancy O'Brion and her Meal-Master

Yield: 4 servings

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