Asparagus & Marinated Roasted Red Bell Peppers
Nutritional Info
Calories 28 (5% from fat)
Fat 0.15 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 55 mg.
Carb. 6 gram
Fiber 2 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 2.5 gram
Ingredients
1 pound asparagus spears
1/2 cup marinated roasted red bell pepper strips
(We used Mezzetta Roasted Red Bell Pepper Strips.)
OPTIONAL
1 pinch of salt (or to taste)
1 pinch of black pepper (or to taste)
1/4 cup shaved Parmesan cheese
This dish’s vibrant reds & greens appeal year-round, but especially for Holiday meals.
Optional: Add shaved Parmesan for extra flavor. If you're tracking calories, be sure to include it in your nutritional breakdown.
1. Fill a pot with about 3 cups of water and place a steamer basket inside. Make sure the water level is below the basket so the steam does the cooking. Heat the water on high until it boils.
2. While the water is heating, rinse the asparagus under cold water and trim the tough ends by cutting just above where the color transitions from white to green or purple.
3. Once the water is boiling, reduce the heat to medium. Place the asparagus in the steamer basket, cover with a lid, and steam for 5-8 minutes, depending on the thickness of the stalks and how tender you want them.
4. To check for doneness, use tongs to lift a spear by the tip. If it bends slightly without being too limp, it’s ready.
5. Remove the steamer basket from the pot, drain any remaining water, and return the asparagus to the pot. Add the marinated pepper strips and season with salt and pepper to taste.
6. Cover the pot and gently shake to combine the asparagus, peppers, and seasonings.
7. Transfer to a serving dish and enjoy!
Yield: 4 Servings
