Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Asparagus, fresh; cooked or 2 (15oz) cans asparagus |
½ cup | Oil, olive |
½ cup | Pickle, dill; liquid of |
⅓ cup | Pickle, dill; chopped |
1 \N | Garlic clove; crushed |
\N \N | 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 ½ 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.