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Luncheon Asparagus
Low Carbohydrate Recipe

Ingredients:
8 asparagus stalks, fresh or frozen
2 tablespoons melted butter
2 hard-boiled eggs, chopped
Lemon juice to taste
Chopped fresh parsley for garnish (optional)
Salt to taste

Yield: 4 Servings

Directions:
If using fresh asparagus, place asparagus in saucepan of boiling salted water. Add few drops lemon juice; cook seven to eight minutes over high heat. Prick asparagus with knife to test if cooked. Stalks should be tender. Drain well.

If using frozen asparagus, add 1 to 2 tablespoons water and a few drops of lemon juice. Microwave on high for four to six minutes, or until asparagus is tender. Drain well.

Arrange the drained asparagus on a plate and drizzle with the melted butter.

Sprinkle lightly with lemon juice and season with salt. Top with the chopped hard-boiled eggs and chopped parsley (if desired). Serve immediately.

Nutrition information per serving: Calories: 388
Fat: 34g
Calories from fat: 77.1-percent
Protein: 16g
Carbohydrate: 7g
Fiber: 3g
Cholesterol: 468mg
Sodium: 361mg
Exchanges: 1-1/2 Lean Meat, 1 Vegetable, 5-1/2 Fat

See also:
Asparagus Lasagna
Pleasing Peas and Asparagus
Asparagus, Rice and Wisconsin Feta Salad
BellyBytes.com Good Eats: Asparagus