Serves: 6
Total Calories: 34

1 cup water
12 asparagus spears, trimmed (about 8 oz)
0.906 pound heart of palm, drained
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
dash salt (optional)
dash black pepper (optional)
1 (2-ounce) can diced pimientos

1. Prepare a large bowl of ice water.

2. Bring 1 cup water to boil in a 12-inch nonstick skillet. Add asparagus spears in a single layer, cover tightly, reduce heat, and simmer 2-3 minutes or until asparagus is just tender-crisp.

3. Immediately remove asparagus from skillet and immerse in ice water. Let stand 1-2 minutes or until completely cooled. Drain on paper towels and pat dry.

4. Place asparagus on serving platter and arrange hearts of palm on top.

5. In a small jar, combine vinegar, oil, oregano, salt, and pepper and shake well. Pour vinegar mixture evenly over vegetables and sprinkle with pimiento. Serve immediately for peak color and flavor.

EXCHANGES
1 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 46
Calories from Fat 22
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 199mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 2g
Protein 2g

Nutritional Facts:

Serves: 6
Total Calories: 34
Calories from Fat: 25

More Recipes from the Last Minute Meals for People with Diabetes Cookbook:
*No-Chop Salads
Angel Slaw With Orange-Ginger Vinaigrette
Baby Spinach And Pasta Salad
Balsamic Asparagus And Hearts Of Palm
Black-Eyed Pea And Barley Salad
Cilantro Black Bean And Rice Salad
Cold And Creamy Sweet Corn Salad
Couscous Salad With Capers And Olives
Creamy Pea And Macaroni Salad
Marinated Artichoke And Mushroom-Basil Salad
Romaine And Creamy Dill Dressing
Shredded Chipotle Taco Salad
Spring Greens With Raspberry Spice Vinaigrette
Torn Crouton Caesar Salad