1 bundle asparagus, cut into pieces
1/2 sweet onion, chopped
2 tbsp capers
4 egg whites
1/2 can garbonzo beans
1 tbsp minced garlic
1 tbsp olive oil
1/2 c. brown rice
directions
saute asparagus and onion in a pan sprayed with pam. Saute with garlic and capers until tender and slightly crispy. Add olive oil and garbonzo beans and saute for another 3 minutes or so. Add egg whites and brown rice and cook until egg whites are completely cooked. Serve and enjoy!
If your are really hungry, throw over fresh salad greens, toss and enjoy as a salad!
