| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Walnut or vegetable oil |
| 1/2 | c | Roasted red bell peppers; chopped (from, 7.25-oz. jar) |
| 1/4 | c | Chopped walnuts |
| 1 | sm | Garlic clove; minced |
| 1 | cn | (15 oz.) Green Giant Extra LongTender Green Asparagus spears; drained |
| 1 | ds | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Heat oil in medium skillet over medium-high heat until hot. Add roasted bell peppers, walnuts and garlic; cook and stir 1 1/2 to 2 minutes or until thoroughly heated. Carefully drain asparagus; place on paper towels and pat dry. Arrange asparagus in serving dish. Spoon warm roasted bell pepper mixture over asparagus. Sprinkle with salt and pepper. Prep Time: 10 minutes Busted by KellyB kelly@hci.net 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 28, 1998
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