Asparagus With Roasted Red Peppers
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Ingredients:
1 1/2 cups asparagus
1 medium red pepper, quartered
and seeded
2 tsp. finely minced fresh
garlic
2 tsp. fresh lemon juice
Instructions:
Place red peppers on baking
sheet, skin side up. Roast the red pepper under the broiler about five
minutes. When the skin has darkened and blistered, remove the pepper from
the oven. If need be, rearrange slices of peppers while broiling to expose
all surfaces to heat. Don't be concerned if the "skin" turns black. Transfer
to a bowl and cover with aluminum foil. Let it cool for 30 minutes. Remove
the hard bottom stem of the asparagus and slice the rest of the stalk into
approximately one inch pieces. Steam the asparagus for about 10 minutes,
adding the tips halfway through cooking time. Peel off the skin of the
red peppers and slice into julienne strips. Toss 3/4 cup roasted pepper
with the garlic and lemon juice. Let marinate for a few minutes, then toss
the peppers with the asparagus. Serve immediately. Serves four. May be
served as a hot side dish or cold on a bed of lettuce.
Nutrition Facts:
Amount Per Serving:
Calories 33
Fat 0.4 g, Cholesterol 0
mg,
Sodium 10 mg,
Courtesy Of:
www.llu.edu
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