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  • 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds Asparagus

  2. 1 each Red bell pepper, roasted, peeled & cut into strips

  3. 1/4 cup Olive oil

  4. 2 tablespoons Lemon juice

  5. 1 teaspoon Balsamic vinegar

  6. 1 tablespoon Dijon

  7. Salt & pepper

Instructions Jump to Ingredients ↑

  1. VINAIGRETTE Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside. VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper. Pour over the asparagus & pepper & toss to coat. Serve at room temperature. "Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 08-03-95

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