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 lightly steam it, then toss it with gremolata (or gremolada), a lively 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 the all-purpose seasoning. Steam for 2 to 3 minutes, or until the asparagus is tender-crisp. Drain well. Place in a serving bowl 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 inch of the stalk ends (breaking where the stalk bends).

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

Dietary Exchanges: 1 vegetable

From: The American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, 2007 by the American Heart Association.

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group