| 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:
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