Recipe - Asparagus And Pimento

1 pound To 1 One fourth pound fresh Asparapus;
1 cup Water
2 tablespoon Fresh lime juice;
One fourth cup Diced pimento;
1 tablespoon Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE
EXCHANGE CAL: 37; CHO: 0g; CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip