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Add a photoServings: 4
Ingredients
- 2 lb Asparagus, fresh, cooked or possibly 2 (15z) cans asparagus
- 1/2 c. Oil, olive
- 1/2 c. Pickle, dill, liquid of
- 1/3 c. Pickle, dill, minced
- 1 x Garlic clove, crushed Lettuce
Directions
- Place liquid removed asparagus spears in a flat casserole dish with a cover. Mix extra virgin 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.
- FAT EXCHANGES. (Again it calls for 1/2 c. oil, but cut back on the fat to make it at even less then 1 fat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 242 | 83% |
| Total Fat 27.44g | 34% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 335mg | 10% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.48g | 2% |
| Protein 3.25g | 5% |
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