Asparagus with Red Peppers

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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