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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