CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Fast, Lowfat, Vegetables |
4 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Asparagus |
1 |
c |
Roasted red pepers |
2 1/2 |
ts |
Extra virgin olive oil |
1 1/2 |
ts |
Lemon juice; fresh |
INSTRUCTIONS
1. Cut off about3 inches from asparagus base and discard. Rinse asparagus
well. Cut each spear into 3 pieces.
2. Pour enough water to easily cover asparagus into a saute pan. Add salt
bring to a boil.
3. Add asparagus, boil 2 minutes until just tender.
4. Drain in a colander, transfer to a serving dish. Add red peppers and mix
gently.
5. In a small bowl whisk lemon juice with oil and salt and pepper. Pour
over vegetables and mix gently.
6. Serve hot or at room temperature.
Recipe by: 30 Low-Fat Meals in 30 Minutes (Faye Levy)
Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20,
1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”