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Asparagus with Red Pepper Sauce

 

79

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 pound asparagus
3 large sweet red bell peppers
3 ½ tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon thyme
fresh
*
1 x salt and black pepper
*

Directions

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. 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.

Purée 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 purée on 4 serving dishes. Top with equal amounts of asparagus.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 16366% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 20%
Sugars g
Protein 7g
Vitamin A 94% Vitamin C 272%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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