Asparagus with Roasted Red Peppers
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INGREDIENTS
- 1 md Cayenne pepper
- 1 1/2 c Asparagus
- 1 ts garlic ; Freshly minced
- 1 ts Balsamic vinegar
INSTRUCTIONS
Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces. Blanch asparagus and put into-cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally. When skin has darkened and blistered, remove pepper from oven. Transfer to bowl and cover with aluminum foil. Let cool 30 minutes, then peel off skin and seed pepper. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a few minutes, then toss peppers with asparagus. Add salt and pepper to taste and serve. Per serving (1/2 cup): Calories: 16 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: trace Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (51g) | ||
| Recipe Makes: 4 | ||
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| Calories: 11 | ||
| Calories from Fat: 1 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.2mg | 0 % | |
| Potassium 104.4mg | 3 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 1.2g | ||
| Protein 1.1g | 2 % | |
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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: 11
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