1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
1-2 fresh limes – 1 1/2 tablespoons of juice
1 teaspoon of fresh mint, chopped or cut in a chiffonade*
Fresh ground pepper
Heat the oil in a sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.
Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.
Carb Count: 4 carbs per serving.
*To chiffonade mint, stack a few leaves and roll them up like a cigar. Using a knife, cut leaves starting at one end, making your way down the roll. This will make thin slices.
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