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Dilled asparagus

Yield: 4 servings

Ingredients:

• 2 lb Asparagus fresh; cooked or 1/3 c Pickle dill; chopped -2 (15oz) cans asparagus 1 Garlic clove; crushed
• 1/2 c Oil olive Lettuce
• 1/2 c Pickle

Instructions:

dill; liquid of 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 1/2 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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