Dilled Asparagus
Yield: 4 servings
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, 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.
442 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, 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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