Guest guest Posted March 9, 2008 Report Share Posted March 9, 2008 Asparagus with Red Peppers 3 pounds asparagus 4 sprig tarragon, fresh 2 tablespoon oil, olive 1 large onion, quartered and thinly sliced 2 cloves garlic, minced 1/2 cup pepper, red, bell, finely chopped 1/4 teaspoon salt 1 egg, hard-cooked, sieved Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely snip 1 sprig of the tarragon (you should have about 1 tablespoon snipped tarragon); set aside. In a large skillet, combine asparagus and remaining 3 sprigs tarragon. Add enough lightly salted water to cover; bring to boiling. Cover and cook about 3 minutes or just until crisp-tender. Drain well; discard tarragon sprigs. Transfer to a serving platter. Drizzle with 1 tablespoon of the olive oil. Meanwhile, in a large skillet, cook onion and garlic in the remaining 1 tablespoon hot oil until tender. Stir in red sweet pepper, salt, and snipped fresh tarragon. Spoon over asparagus; sprinkle with sieved egg. Serve warm. (Or cover and chill for up to 8 hours.) Nutritional Info (Per serving): Calories: 28, Saturated Fat: 0g, Sodium: 33mg, Dietary Fiber: 1g, Total Fat: 2g, Carbs: 3g, Cholesterol: 11mg, Protein: 1g Exchanges: Vegetable: 0.5, Fat: 0.5 Penny Quote Link to comment Share on other sites More sharing options...
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