Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and add salt and pepper if desired. Place equal amount of the puree on 4 serving dishes. Top with equal amounts of asparagus. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut back even more on the fat, only using what is neccesary...) Reposted 4 you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4|
|Calories from Fat: 31 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 46.4mg||2 %|
|Potassium 488.7mg||13 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 7.2g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.