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Dilled asparagus

Yield: 4 Servings

Ingredients:

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

Instructions:

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 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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