Asparagus with Roasted Red Peppers

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Asparagus with Roasted Red Peppers

 

Recipe By :Healthy Tomorrow 1998-05

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups asparagus

1 medium red pepper -- quartered and seeded

2 tsp. finely minced fresh garlic

2 tsp. fresh lemon juice

 

Place red peppers on baking sheet, skin side up. Roast the red pepper under the

broiler about five minutes. When the skin has darkened and blistered, remove the

pepper from the oven. If need be, rearrange slices of peppers while broiling to

expose all surfaces to heat. Don't be concerned if the " skin " turns black.

Transfer to a bowl and cover with aluminum foil. Let it cool for 30 minutes.

 

Remove the hard bottom stem of the asparagus and slice the rest of the stalk

into approximately one inch pieces. Steam the asparagus for about 10 minutes,

adding the tips halfway through cooking time. Peel off the skin of the red

peppers and slice into julienne strips.

 

Toss 3/4 cup roasted pepper with the garlic and lemon juice. Let marinate for a

few minutes, then toss the peppers with the asparagus. Serve immediately. Serves

four. May be served as a hot side dish or cold on a bed of lettuce.

 

Nutritional Information per Serving:

Calories: 33

Fat, gm: 0.4

Cholesterol, mg: 0

Sodium, mg: 10

Diabetic exchanges: 1 vegetable

 

 

Recipe Source: Susan Lewis MPH, RD, Cardiac Dietitian, Loma Linda University

Medical Center

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

 

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Per Serving (excluding unknown items): 22 Calories; trace Fat (5.2% calories

from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit.

 

 

Nutr. Assoc. : 0 0 20130 0

 

 

 

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