Asparagus with Red Pepper and Lemon Vinaigrette

If you have ever tried Vidalia onions, you know they do taste oniony but very subtly so. They are indeed sweet. If you cannot find them, look for other sweet onions. This is a good dish for company.

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Name: Asparagus with Red Pepper and Lemon Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 large red bell peppers diced; 1/2 cup carrot shredded; 1/2 cup cucumber peeled, diced; 1/4 cup sweet onion, such as Vidalia finely chopped; 1/4 cup chicken broth, canned or homemade; 1/4 cup fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 teaspoons red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 pounds asparagus trimmed

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INGREDIENTS

2 large red bell peppers ; diced
1/2 cup carrot ; shredded
1/2 cup cucumber ; peeled, diced
1/4 cup sweet onion, such as Vidalia ; finely chopped
1/4 cup chicken broth, canned or homemade
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds asparagus ; trimmed

Servings

INSTRUCTIONS

2. In a large deep skillet, bring 1 inch of water to a boil over high heat. Add the asparagus and return to a boil; cook until the asparagus are crisp-tender, 3 to 4 minutes. Transfer the asparagus to a bowl of ice water to stop the cooking. When cool, lift from the ice water, pat dry and arrange on a platter.

3. Drizzle the asparagus with the remaining 2 tablespoons lemon juice. Then spoon the red pepper and lemon vinaigrette on top.

NOTES

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Asparagus with Red Pepper and Lemon Vinaigrette

2 large red bell peppers diced
1/2 cup carrot shredded
1/2 cup cucumber peeled, diced
1/4 cup sweet onion, such as Vidalia finely chopped
1/4 cup chicken broth, canned or homemade 
1/4 cup fresh lemon juice 
2 tablespoons extra-virgin olive oil 
2 teaspoons red wine vinegar 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
2 pounds asparagus trimmed

1.  In a medium bowl, combine the bell peppers, carrot, cucumber, onion, chicken broth, 2 tablespoons of the lemon juice, the olive oil, vinegar, salt and black pepper.  Cover and let stand at room temperature at least 15 minutes to bled the flavors.
2.  In a large deep skillet, bring 1 inch of water to a boil over high heat.  Add the asparagus and return to a boil; cook until the asparagus are crisp-tender, 3 to 4 minutes.  Transfer the asparagus to a bowl of ice water to stop the cooking.  When cool, lift from the ice water, pat dry and arrange on a platter.
3.  Drizzle the asparagus with the remaining 2 tablespoons lemon juice.  Then spoon the red pepper and lemon vinaigrette on top.

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Nutrition

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Serving Size: 1 Serving (247g)
Recipe Makes: 6 Servings

Calories: 97
Calories from Fat: 44 (45%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 13.2mg		0 %
Potassium 490.2mg		13 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 7.2g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 97

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