Ingredients
1 lb To 1 1/4 lb fresh Asparapus
1 cup Water
2 tbsp Fresh lime juice
1/4 cup Diced pimento
1 tbsp Toasted pine nuts
Directions
Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE
EXCHANGE CAL: 37; CHO: 0g; CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 4 servings
Asparagus And Pimento Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these ancient cookbooks were just very basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe found, according to food historians are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius tells us how the chefs of Roman times used a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices like basil and coriander. These new culinary innovations caused an eruption in recipe books, most of which are now in private libraries. During the next few hundred years, the families of Europe tried to serve the most extravagent banquests, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Asparagus And Pimento recipe.
