Dilled Asparagus

2 lb Asparagus, fresh; cooked or

-2 (15oz) cans asparagus 1/2 c Oil, olive

1/2 c Pickle, dill; liquid of

1/3 c Pickle, dill; chopped

1 Garlic clove; crushed

Lettuce Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.) SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman.