Healthy Diabetic Recipes

is one of the most nutritionally well-balanced vegetables in
existence. It leads nearly all produce items in the wide array of
nutrients it supplies in significant amounts for a healthy diet.
Asparagus is the leading supplier among vegetables of folic acid. A 5.3
ounce serving provides 60% of the recommended daily allowance for
folacin which is necessary for blood cell formation, growth, and
prevention of liver disease. Folacin has been shown to play a
significant role in the prevention of neural tube defects, such as spina
bifida, that cause paralysis and death in 2,500 babies each year.
 
Hazelnut Parmesan Asparagus

Need a spectacular way to serve fresh asparagus? Try this version with
fresh Parmesan, mushroooms, basil and toasted hazelnuts
 

2 cups water
2 pounds asparagus spears
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup shredded Parmesan cheese
1/4 cup chopped hazelnuts (filberts)
In 12-inch skillet, heat water to boiling. Add asparagus. Heat to
boiling; reduce heat to medium. Cover and cook 4 to 6 mins or until
crisp tender. Drain; set aside.In same skillet, melt margarine over
medium-high heat. Stir in mushrooms. Cook 2 to 3 mins, stirring
frequently, until mushrooms are light brown.Stir asparagus, basil, salt
and pepper into mushrooms until vegetables are coated with seasonings
and asparagus is heated through. Sprinkle with cheese and hazelnuts.

8 servings
 
1 Serving: Cals 85 (Cals from Fat 55); Total Fat 6g (Sat Fat 1g); Chol
2mg; Sod 160mg; Total Carb 5g (Dietary Fiber 1g); Protein 4g % Daily
Value: Vitamin A 8%; Vitamin C 12%; Calcium 6%; Iron 4%

Exchanges: 1 Vegetable; 1 Fat
 
Simplify Use 3 packages (10 ounces each) frozen asparagus spears instead
of the fresh asparagus. Cook asparagus as directed on package.
 
How-To For 12 servings, use 4 cups water, 3 pounds asparagus, 3
tablespoons margarine, 1 pound mushrooms, 2 teaspoons fresh or 3/4
teaspoon dried basil leaves, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/3
cup Parmesan cheese and 1/3 cup hazelnuts. Prepare in Dutch oven.

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