Trim the bottom end of the asparagus and blanch with boiling water.
Blend the mustard and mayonnaise in a small bowl. Divide and spread the
mustard mixture evenly on the large bologna slices. Wrap one asparagus
spear in each bologna slice. Place the slices in a single layer on a round
microwave platter or plate. Cover lightly with paper towels.
With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the
plate one-half turn after 30 seconds.
One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling
Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by:
Norman R. Brown
