1 1/4 lb Fresh asparagus;
1 c Water
2 tb Lime juice; fresh
1/4 c Pimento;
1 tb Pine nuts;
Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter.
Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled. Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;
Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master