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.

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