10 Asparagus Spears

2 tb Dijon Mustard

1 tb Reduced-Calorie Mayonnaise

10 sl Bologna (large)

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