Ingredients:
1/2 pound asparagus stalks
1-1/2 large large red eppers
1-3/4 tablespoons olive
oil
1/2 tablespoon balsamic
vinegar
1/4 teaspoon fresh thyme
leaves
Salt & pepper
Instructions:
Peel the asparagus if necessary
and cook the stalks in lightly salted water for 4 to 8 minutes, until fork
tender.
Drain under cold water and
set the stalks aside.
Broil the peppers on all
sides until lightly scorched.
Place the cooked peppers
in a paper bag for 10 minutes.
Remove the peppers and peel
off the skin.
Cut open the peppers and
remove the stem, seeds and white flesh.
Puree the peppers in the
food processor.
Mix in the olive oil, balsamic
vinegar and thyme.
Taste for seasoning and add
salt and pepper if desired.
Place equal amount of the
puree on 2 serving dishes.
Top with equal amounts of
asparagus.
Servings: 2
Nutrition Facts:
Amount Per Serving:
Calories 73 g
Fat 3 g, Cholesterol
mg,
Sodium mg,
Courtesy Of: http://diabeticgourmet.com
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