Recipe - Italian Asparagus

One half pound Asparagus spears;
cooked or canned
One fourth cup Tomato sauce;
One fourth cup Water
One half teaspoon Oregano;
One fourth teaspoon Garlic powder;
Salt and pepper to taste
One half cup Swiss cheese

Lay asparagus spears in shallow baking dish coated with vegetable
cooking spray. Blend Tomato Sauce, water, oregano, garlic powder,
salt, and pepper. Bake at 350F for 25 to 30 minutes.
Microwave: Cook on High for 56 minutes.
Food Exchange per servings: One half VEGETABLE EXCHANGE + One half MEAT EXCHANGE

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'brion and her MealMaster

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