| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Fast, Lowfat, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Asparagus |
| 1 | c | Roasted red pepers |
| 2 1/2 | t | Extra virgin olive oil |
| 1 1/2 | t | Lemon juice, fresh |
INSTRUCTIONS
Cut off about3 inches from asparagus base and discard. Rinse asparagus well. Cut each spear into 3 pieces. Pour enough water to easily cover asparagus into a saute pan. Add salt bring to a boil. Add asparagus, boil 2 minutes until just tender. Drain in a colander, transfer to a serving dish. Add red peppers and mix gently. In a small bowl whisk lemon juice with oil and salt and pepper. Pour over vegetables and mix gently. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 483.1mg
Potassium: 294.5mg
Carbohydrates: 4.3g
Fiber: 1.7g
Sugar: <1g
Protein: 3.1g