---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Vegetables, Side dish
       Yield: 4 servings
       2 lb Asparagus, fresh; cooked or
            -2 (15oz) cans asparagus
     1/2 c  Oil, olive
     1/2 c  Pickle, dill; liquid of
     1/3 c  Pickle, dill; chopped
       1    Garlic clove; crushed
   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
   SOURCE: Southern Living Magazine, sometime in 1973.
   Typed for you by Nancy Coleman.