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Lemony Asparagus Spear Salad
Number of Servings: 4
Serving Size: 5 spears
A great way to enjoy asparagus.
|lb asparagus spears, trimmed||1|
|basil pesto sauce||1 Tbsp|
|lemon juice||2 Tbsp|
Cover asparagus with water in a 12-inch skillet and bring to a boil, then cover tightly and cook 1 minute or until tender-crisp.2:
Immediately drain the asparagus in a colander and run under cold water to cool. Place the asparagus on paper towels to drain, then place on a serving platter. Top the asparagus with the pesto and roll the spears back and forth to coat completely.3:
Drizzle with lemon juice and sprinkle with salt. Flavors are at their peak if you serve this within 30 minutes. You can cook the asparagus ahead of time and refrigerate it, but wait until serving time to add the remaining ingredients.
|Calories from Fat 19|
|Total Fat 2g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Vegetable 1/2 Fat|
4-Ingredient Diabetes Cookbook, The
Nancy S. Hughes
Making delicious meals doesn't have to be complicated, time-consuming, or expensive. You can create satisfying dishes using just four ingredients, or even less! Make the most of your time and money. You'll be amazed at how much you can prepare with just a few simple ingredients. With over 150 quick, easy-to-prepare recipes, The 4-Ingredient Diabetes Cookbook has recipes for breakfast, lunch, dinner, and everything in between.
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