Ingredients
Instructions
- Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
- Melt margarine in a saucepan or flame proof casserole.
- Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
- Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
- Add asparagus tips, simmer 5 minutes longer.
- Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
- Let stand, covered, 5 minutes.
- Sprinkle with remaining parmesan.
- Diabetic- 2 starchy and 1/2 fat choices.