Diabetics Food: Asparagus Sauce - 0 pts; 2g Carbohydrate; 1g Dietary Fiber

Asparagus Sauce - 0 pts; 2g Carbohydrate; 1g Dietary Fiber

Amount Measure Ingredient -- Preparation Method:
3 shallots -- peeled and finely chopped
1 small garlic clove -- finely chopped
1 pinch dried rosemary
1 tablespoon extra virgin olive oil -- or virgin olive oil
1 pound asparagus -- washed under cold running water and cut into 2-inch lengths
freshly ground black pepper

Place the shallots, garlic, and rosemary in a nonstick saute pan. Drizzle with the oil and stir around in the pan so that all the shallots and garlic are lightly coated with oil. Cook over low heat, partially covered, stirring occasionally, until shallots are tender, about 10 minutes.

In the meantime, bring a large saucepan of water to a boil. Add the asparagus and boil until tender, about 4 - 6 minutes. Immediately drain, reserving 1/2 cup of the cooking water, and cool completely under cold running water to stop the cooking and to set the color. Drain and pat dry.

In a food processor, puree the asparagus with the reserved cooking liquid and the shallots and garlic to form a thick, slightly textured sauce. Taste, then season lightly with pepper. Makes 2 cups.

Per Serving (excluding unknown items): 25 Calories; 2g Fat (57.5% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch) ; 1/2 Vegetable; 1/2 Fat.