| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Veggie-sd | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, 1 inch trimmed |
| off the bottom & peeled | ||
| 1/2 | c | Roasted red peppers from jar |
| 2 | T | Olive oil |
| 1/4 | c | Chopped flat leaf parsley |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl. Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 395.2mg
Potassium: 219.9mg
Carbohydrates: 3.7g
Fiber: 1.5g
Sugar: <1g
Protein: 2.2g