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[Obesity Discussion]

ASPARAGUS, LIMA BEAN AND SALAMI SALAD

Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:05:00

Calories: 96
Fat: 6 grams
Protein: 4 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 4 grams
2 bunches asparagus (30 spears), trimmed and steamed
(about 2 pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
1 teaspoon fresh rosemary, finely chopped
1 teaspoon freshly grated lemon zest (1 lemon)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen baby lima beans, cooked
2 ounces Genoa salami, cut into matchstick pieces (about
2/3 cup)
1. In lightly salted boiling water, cook asparagus 3 to 5
minutes, until tender-crisp. Drain into a colander and
shock under cold running water for 3 minutes. Allow
excess water to drain, stack in bundles and cut into 1
pieces. Place in a large bowl.
2. In the same bowl, add oil, garlic, rosemary, lemon zest,
salt and pepper. Add lima beans and salami; toss to
coat.
This combination is definitely unusualbut wait until you try itthe
salitness of the salami really picks up the asparagus and lima
beans. Serve this salad at room temperature for best flavor

Atkins - Asparagus, Lima Bean and Salami Salad

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