Dilly asparagus

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

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