Dilly Asparagus Recipe

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This asparagus dish has been in my recipe file so long I can't remember where it originated. It makes a good cool vegetable on a hot day.

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Diabetic Friendly

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Dilly Asparagus Recipe

Prep: 20 min. + marinating

Yield: 4 Servings

20 20

Ingredients

1 pound fresh asparagus, trimmed
1 jar (2 ounces) diced pimientos, drained
1/2 cup cider vinegar
1/4 cup olive oil
1 tablespoon sugar
1 tablespoon minced fresh parsley
2 teaspoons dried minced onion
1 teaspoon dill weed
1/4 teaspoon coarsely ground 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 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.

Nutritional Facts 1/4 recipe equals 173 calories, 14 g fat (0 saturated fat), 0 cholesterol, 33 mg sodium, 11 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Dilly Asparagus in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p42