Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
Lettuce

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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