Asparagus with Gremolata

asparagus With Gremolata - 6g Carbs, 3g Fiber, 3g sugar

From: The American Heart Association

Serves 4; About 6 Spears Per Serving

One of The Best Ways to Cook Fresh asparagus is to LightlySteam It, Then Toss it With Gremolata (or Gremolada), aLively Mixture of parsley, lemon Zest And garlic.


 * 1 lb Fresh Medium asparagus Spears, Trimmed
 * 1 Tbsp salt-Free All-Purpose Seasoning

Gremolata
 * 1/4 Cup Finely Snipped Fresh parsley
 * 1 Tbsp Snipped Fresh dillweed
 * 1 Tsp Grated lemon Zest
 * 1 Medium garlic clove, Minced
 * 1/8 Tsp pepper

Put The asparagus in a Steamer Basket. Sprinkle With TheAll-Purpose Seasoning. Steam For 2 to 3 Minutes, or UntilThe asparagus is Tender-Crisp. Drain Well. Place in a ServingBowl And Cover With Aluminum Foil to Keep Warm.

In a Small Bowl, Stir Together The Gremolata Ingredients.Pour Over The asparagus. Toss Gently to Coat.

Cook's Tip:

When Using Fresh asparagus, Discard About The Bottom 1 InchOf The Stalk Ends (breaking Where The Stalk Bends).

Nutrition Per Serving:
 * 33 Calories, 0g Total Fat, 0g Saturated, 0g Polyunsaturated,
 * 0g Monounsaturated, 0 mg Cholesterol, 2 mg Sodium,
 * 6g Carbs, 3g Fiber, 3g sugar, 3g Protein

Dietary Exchanges: 1 Vegetable

From: The American Heart Association No-Fad Diet: a PersonalPlan For Healthy Weight Loss, 2007 by The American HeartAssociation.

contributed by

 * Healthy Recipes For diabetic Friends Y-Group