3/4 pound (360 g) fresh asparagus, woody stems snapped off and
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (18 g) grated Parmesan cheese
Simmer the asparagus in water to cover until cooked crisp-tender,
about 3 to 4 minutes. Drain
Return asparagus to pan and sprinkle with lemon juice and Parmesan cheese.
Place over medium-high heat, shaking the pan several times, until asparagus is glazed and hot. Serve at once.
Recipe serves 4
Per serving: 32 calories (27% calories from fat), 3 g protein, 1 g total fat (0.6 g saturated fat), 4 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 60 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 vegetable)