Dilly asparagus
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus -- trimmed |
| 1 | Jar diced pimiento -- 2 oz. | |
| 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 |
Directions
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