Asparagus with Peppers and Olives

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Asparagus with Peppers and Olives

 

1 1/2 lbs. asparagus, tough ends trimmed and cut into 3 inch lengths

1 tbsp. olive oil

1 red bell pepper, cored, seeded and cut into julienne strips

1 yellow bell pepper, cored, seeded and cut into julienne strips

1/4 cup Spanish olives, sliced

 

Place asparagus in a steamer basket over boiling water. Cover saucepan and steam

3 to 4 minutes. Rinse asparagus under cold water. Drain and set aside. Heat oil

in a heavy nonstick skillet over medium high heat. Sauté bell peppers 2 to 3

minutes or until slightly softened. Stir in asparagus and sauté until hot.

Sprinkle with olives and season with pepper to taste.

Makes 4 to 6 servings.

Calories 89, Fat 4.9 g, Carbs 4.1 g, Sodium 217 mg, Fiber 3.8 g.