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Asparagus and Pimento

1 lb To 1 1/4 lb fresh Asparapus;

1 c Water

2 tb Fresh lime juice;

1/4 c Diced pimento;

1 tb Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet, bring to a boil and add asparagus. Cover and steam asparagus until bright green, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with lime juice; garnish with pimento and pine nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g; CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.





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