• 2 pounds fresh asparagus, trimmed
  • 1 cup reduced-fat Italian dressing
  • 1/2 of a small red bell pepper, diced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried chives
  • 1 hard-boiled egg, finely chopped (optional)


  1. Fill a soup pot with 1 inch of water and bring to a boil over high heat. Add the asparagus, cover, and steam for 4 to 6 minutes, or until fork-tender. Remove the asparagus and plunge it into a large bowl of ice water to stop the cooking process.
  2. In a 9" x 13" baking dish, combine the Italian dressing, red pepper, parsley, and chives; mix well.
  3. Remove the asparagus from the water, drain well, and add to the baking dish, coating it completely with the dressing mixture.
  4. Cover and chill for at least 2 hours before serving. Just before serving, sprinkle with the chopped egg, if desired.

Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 31
Fat: 1 grams
Fiber: 1 grams
Sodium: 456 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
Sugars: 2 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Vegetable

Book Title: Mr. Food Every Day's a Holiday Diabetic Cookbook