• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Asparagus

  2. 1 cup Roasted red pepers

  3. 2 1/2 teaspoon Extra virgin olive oil

  4. 1 1/2 teaspoon Lemon juice; fresh

Instructions Jump to Ingredients ↑

  1. Cut off about3 inches from asparagus base and discard. Rinse asparagus well. Cut each spear into 3 pieces.

  2. Pour enough water to easily cover asparagus into a saute pan. Add salt bring to a boil.

  3. Add asparagus, boil 2 minutes until just tender.

  4. Drain in a colander, transfer to a serving dish. Add red peppers and mix gently.

  5. In a small bowl whisk lemon juice with oil and salt and pepper. Pour over vegetables and mix gently.

  6. Serve hot or at room temperature. Recipe by: 30 Low-Fat Meals in 30 Minutes (Faye Levy) Posted to MC-Recipe Digest V1 #1024 by njwwb on Jan 20, 1998


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