Dilled asparagus
4 servings
Ingredients
| Quantity | 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 | Garlic clove; crushed | |
| Lettuce | ||
Directions
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.