| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | T | Walnut or vegetable oil |
| 1/2 | c | Roasted red bell peppers |
| chopped from 7.25-oz. | ||
| jar | ||
| 1/4 | c | Chopped walnuts |
| 1 | Garlic clove, minced | |
| 1 | 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
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”
Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 102
Total Fat: 11.8g
Cholesterol: 0mg
Sodium: 237.1mg
Potassium: 318.7mg
Carbohydrates: 8.1g
Fiber: 4.2g
Sugar: 2.5g
Protein: 4.8g