As mentioned in my post Soft, Tender and Ideal for Hypoglycemia Diets here is a delicious recipe for you to try. Even though I am the only one suffering with hypolgycemia symptoms the kid’s reaction was “delicious!!!” Easy to prepare with the rest of your meal but even better as a light lunch or starter.
Baked Asparagus with Pine-Nuts and Gruyère
Serves 4
| 500g | Medium asparagus, trimmed and peeled | 1 lb |
| 1 tsp | Unsalted butter | 1 tsp |
| 60 g | Grated Gruyère cheese | 2 oz |
| 3 tbls | Pine-nuts | 3 tbls |
| 1 tbls | Virgin olive oil | 1 tbls |
| Freshly ground black pepper |
- Preheat the oven to 180°(350°F or Mark 4)
- In a large, shallow fireproof casserole dish wide enough to fit the length of the asparagus, melt the butter over medium heat
- Lay out the asparagus on the bottom, tips facing in one direction.
- Add 3 tbsps of water and cover the dish.
- Position the dish so the thick ends are over the centre of the burner, then steam the asparagus for 2 minutes.
- Remove from the heat, sprinkle the cheese on the stems avoiding the tips.
- Sprinkle the pine-nuts on the cheese.
- Dribble the olive oil on top and sprinkle asparagus with the pepper.
- Place casserole in oven and bake, uncovered until the cheese has melted. ±5 minutes.
Recipe and picture courtesy of Time Life Books “Fresh Ways with Vegetables”
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