Recipe - Dilled Asparagus

2 pound Asparagus, fresh; cooked or
2 (15oz) cans asparagus
One half cup Oil, olive
One half cup Pickle, dill; liquid of
1/3 cup Pickle, dill; chopped
1 Garlic clove; crushed
Lettuce

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 One half 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.

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