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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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 97
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