Warm Asparagus Salad
Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.
cut in half and sliced thin
light, rice, apple cider, or white wine
vegetarian chicken broth, non-fat, low-sodium
sweet red bell peppers
jar of roasted, drained and slivered or 2 medium red bell peppers sliced thin
olive oil, extra-virgin
salt and black pepper
Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients.
Heat 3 tablespoons broth over medium heat in a stainless steel skillet.
While broth is heating, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths.
Cutting them into short pieces of equal length ensures quick, even cooking.
When broth begins to steam, add asparagus.
Cover and cook for 5 minutes.
The outside will be tender and the inside will be After about 10 minutes remove onion from hot water and squeeze dry.
Mix together roasted peppers with marinated onion, asparagus, vinegar, olive oil, salt and pepper.
Marinate for 4 to 5 minutes and serve warm.