Fresh asparagus is simmered in water with tarragon, which really adds to the flavor in this simple side-dish recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely snip 1 sprig of the tarragon (you should have about 1 tablespoon snipped tarragon); set aside.

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  • In a large skillet, combine asparagus and remaining 3 sprigs tarragon. Add enough lightly salted water to cover; bring to boiling. Cover and cook about 3 minutes or just until crisp-tender. Drain well; discard tarragon sprigs. Transfer to a serving platter. Drizzle with 1 tablespoon of the olive oil.

  • Meanwhile, in a large skillet, cook onion and garlic in the remaining 1 tablespoon hot oil until tender. Stir in red sweet pepper, salt, and snipped fresh tarragon. Spoon beside asparagus. Press hard-cooked egg through a fine sieve and sprinkle over the asparagus. Serve warm. (Or cover with foil and chill for up to 8 hours.)

Tips

To make ahead: Asparagus may be trimmed and chilled up to 24 hours before cooking. Egg may be hard cooked and chilled up to 3 days ahead.

Nutrition Facts

28 calories; 2 g total fat; 11 mg cholesterol; 33 mg sodium. 3 g carbohydrates; 1 g protein; Full Nutrition