Source: America's Complete Diabetes Cookbook

Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 6

 

1½ lbs asparagus	¼ cup freshly grated
¼ cup sliced blanched almonds	Parmesan cheese
2 tbsp margarine or butter	Salt and freshly ground
2 cloves garlic, finely chopped	black pepper

 

Snap off asparagus ends; cut spears on the diagonal into 2-inch lengths. In a large nonstick skillet, bring ½ cup water to a boil; cook asparagus for 2 minutes (start timing when water returns to a boil) or until just tender-crisp. Run under cold water to chill; drain and reserve.

 

Dry the skillet and place over medium heat. Add almonds and toast, stirring often, for 2 to 3 minutes or until golden. Remove and reserve. Increase heat to medium-high. Add butter to skillet; cook asparagus and garlic, stirring, for 4 minutes or until asparagus is just tender.

 

Sprinkle with Parmesan; season with salt and pepper. Transfer to serving bowl; top with almonds.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	107	1 vegetable	n/a
Fat, total	8 g	1 fat
Fat, saturated	4 g	½ lean meat
Carbohydrates	7 g
Protein	5 g
Cholesterol	14 mg
Dietary Fiber	2 g
Sodium	113 mg