Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh asparagus -- trimmed |
1 \N | Jar diced pimiento -- 2 oz. |
\N \N | Drained |
½ cup | Vinegar |
¼ cup | Olive oil |
1 tablespoon | Sugar |
1 tablespoon | Chopped fresh parsley |
2 teaspoons | Dried minced onion |
1 teaspoon | Dried dill weed |
½ teaspoon | Salt |
¼ teaspoon | Coarse ground black pepper |
Cook the asparagus in a small amount of water until crisp-tender.
Drain. In a jar with a tight-fitting lid, combine all the remaining ingredients and shake well. Place asparagus in a shallow dish; pour marinade over asparagus. Cover and refrigerate 8 hours. To serve, remove asparagus and arrange on a platter; remove pimiento and onion from marinade with a slotted spoon and sprinkle over asparagus.
Yield: 4 servings. Diabetic Exchanges: One serving equals 1 vegetable, ½ starch, 2-½ fat; also 173 calories, 299 mg sodium, 0 cholesterol, 11 gm carbohydrate, 3 gm protein, 14 gm fat Recipe By : Country Woman