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1 lb to 1 1/4 lb fresh asparapus
1 cup water
2 tbsp fresh lime juice
1/4 cup diced pimento
1 tbsp toasted pine nuts

Instructions:
Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE
EXCHANG ...

1 asparagus
1 1/2 lb for 4 servings.

Instructions:
Asparagus is low-calorie and spiked with vitamins A &b C. Allow about
To Prepare: Break off tough ends as far down as stalks snap easily.
For spears, tie with string. Or, cut each stalk into 1 inch pieces.
Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted
water to boiling. Place asparagus upright in pot. Heat to boiling,
reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes
longer. ...

1 asparagus
1 1/2 lb for 4 servings.

Instructions:
Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To
Prepare: Break off tough ends as far down as stalks snap easily. For
spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking
Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to
boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil
uncovered for 5 minutes. Cover and boil 2-3 minutes ...

3 cup diagonally sliced asparagus
2 tbsp low-calorie margarine
1/4 cup sliced almonds
Freshly-ground black pepper, to taste
1 dash salt, (optional)

Instructions:
Blanch the asparagus in boiling water for 2 minutes and drain.

Melt the margarine in a skillet over medium-high heat. Add the almonds and
saute until the almonds are toasted, about 3 minutes.

Top the asparagus with the almonds. Season with pepper and salt and serve.

This recipe yields 6 servings. ...

1 lb to 1 1/4 lb fresh asparapus
1 cup water
2 tbsp fresh lime juice
1/4 cup diced pimento
1 tbsp toasted pine nuts

Instructions:
Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE
EXCHANG ...

1/4 cup salted cashew nuts, used salt free
4 tbsp butter used margarine instead
4 tbsp margarine, to taste
1 lb asparagus, rinsed trimmed
2 tbsp water

Instructions:
In a large saucepan cook cashew nuts in 2 tablespoon butter over maderate
heat, stirring, for 2 minutes and transfer them with slotted spoon to paper
towels to drain. Add to the pan the remaining 2 tablespoons of butter and
the asparagus over high heat for 1 minute. Add 2 tablespoons water and cook
cover ...

2 tbsp olive oil
1/2 cup thinly-sliced onion
1 garlic clove, minced
1 tsp chopped fresh thyme
1/2 medium tomato, seeded, diced
12 cooked asparagus stalks, cut 2" pieces
8 large eggs
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1/2 cup freshly-grated Parmesan cheese

Instructions:
Heat 1 tablespoon of the olive oil over medium heat in a
9- to 10-inch,

preferably nonstick, ovenproof frying pan. Add the onion, garlic and

thyme. Sauté until the onion ...

2 1/2 lb fresh asparagus, trimmed,
and cut into 1" pieces
2 eggs, beaten
1 cup grated low-fat Swiss cheese
1 cup diced cooked low-fat turkey bacon
2 tsp canola oil
2 tbsp Parmesan cheese
1 tbsp cornstarch or arrowroot powder
1/4 cup low-fat low-sodium chicken broth
2 egg whites, beaten until stiff

Instructions:
Preheat the oven to 350 degrees. Steam the asparagus in a metal steamer
over boiling water for 5 to 6 minutes. Drain. Combine the asparagus with
the ...

1 1/2 lb fresh asparagus
1/3 cup balsamic vinegar
2 tbsp low-fat low-sodium chicken broth
2 tbsp olive oil
2 tsp lemon juice
2 tbsp Dijon mustard
1 tbsp minced parsley
2 tsp capers
1 tsp minced chives

Instructions:
Snap off the tough ends of the asparagus. Steam the asparagus in a metal
steamer or asparagus cooker over boiling water for 5 to 8 minutes until
asparagus is tender crisp and bright green. Drain the asparagus and splash
cold waster over it to stop the ...

2 lb medium-sized asparagus
Sea salt, as needed
4 tbsp unsalted butter
1 tbsp lemon juice
4 large free-range eggs
White vinegar, as needed
4 tbsp freshly-grated Parmesan cheese
Lemon wedges, for serving

Instructions:
Start by bringing large pot of water to a boil. While waiting
for the

water, snap the woody ends from the asparagus. Gently tie the asparagus

into two bundles, in two places with string.

When the water boils, add the asparagus ...