MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Dilled Asparagus
  Categories: Diabetic, Vegetables, Side dishes
       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.
  
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