2 tablespoon almonds
2 tablespoon chopped parsley
1 teaspoon garlic, minced
¼ teaspoon lemon zest
1 bunch (about 12 ounces) trimmed asparagus
1/4 teaspoon salt
1/8 teaspoon pepper
DirectionsBegin by toasting the almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring occasionally. Pile the parsley, garlic, lemon zest, and almonds together on a cutting board and run a knife through the mixture 2 to 3 times, this will mix everything together well and chop up some of the almonds. Set the parsley mixture aside.
To steam the asparagus, place it in a steamer basket over 2 inches of water, heat the water to boiling and let steam for 3 to 5 minutes until the asparagus is just fork tender. Sprinkle asparagus with salt and pepper. Transfer to a platter and top with gremolata mixture.
Yield: 4 servings
Nutrient Breakdown: Calories 45, Fat 1.5g (0g saturated, 1g monounsaturated fat), Cholesterol 0mg, Sodium 140mg, Carbohydrate 5g, Fiber 2g, Protein 3g
Diabetes Exchanges: 1 Vegetable