Asparagus with Roasted Red Peppers
Servings: 4
Vegetarian
INGREDIENTS ****
1 1/2 C Aspargus
1 ts Balsamic Vinegar
1 md Red Pepper
Salt to taste
1 ts Freshly minced garlic
Pepper to taste
INSTRUCTIONS*******
Remove hard bottom stems of asparagus and slice rest of stalk
into approximately 1-inch pieces. Blanch asparagus and put into
-cold water to stop it from cooking futher. Drain and set aside.
Roast red peppers in a 500 degree oven for 20 - 39 minutes,
turning occasionally. When skin has darkened and blistered,
remove pepper from oven. Transfer to bowl and cover with
aluminum foil. Let cool 30 minutes, then peel off skin and seed
pepper.
Slice pepper into julienne strips and toss 1/2 cup
roasted pepper with garlic and vinegar. Let marinate a few
minutes,then toss peppers with asparagus. Add salt and pepper to
taste and serve.
Per serving (1/2 cup): Colories 16,Cholesterol: 0 mg, Total fat:
0.2gm, Saturated fat: Trace
Posted to Fatfree Digest, Jan 6, 1994/MM by DEEANNE
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