Yield: 4 servings, each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 3 grams of protein.

INGREDIENTS 

• 1 pound fresh asparagus
• 1/4 cup olive oil
• 2 cloves garlic, crushed

INSTRUCTIONS

1. Break the ends off the asparagus where they snap naturally. Cut asparagus on the diagonal into 1-inch lengths.
2. Heat the olive oil in a heavy skillet over medium-high heat.
3. Add the asparagus and saute, stirring occasionally, until it is tender-crisp (6 to 8 minutes).
4. Stir in the garlic.
5. Saute for 1 minute more.
6. Serve.