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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