TOTAL TIME: Prep: 20 min. + marinating
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Dilly Asparagus in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p42

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