| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Curtis aike, Flash3 | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | md | Red bell pepper; cut into thin |
| ; strips | ||
| 1 | md | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1/2 | lb | Fresh asparagus |
| Cut diagonally into 1 1/2-inch slices | ||
| 4 | c | Fresh spinach |
| 1/3 | c | Broth |
| 1/4 | c | Pitted black olives; sliced |
| 1/4 | c | Chopped parsley |
| Freshly ground pepper to taste |
INSTRUCTIONS
In skillet, heat 2 tablespoons olive oil over medium-high heat. Add bell pepper, onion and garlic. Saute until crisp-tender. Remove to a plate. In same pan, over medium-high heat, heat remaining 2 tablespoons oil. Add asparagus and spinach and saute 3 minutes. Return cooked vegetables to pan. Add chicken broth. Cook 2 minutes. To serve, add olives, parsley and pepper. Approximately 8 minutes. Per serving (excluding unknown items): 665 Calories; 59g Fat (75% calories from fat); 11g Protein; 33g Carbohydrate; 0mg Cholesterol; 440mg Sodium By Patty <[email protected]> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2105 Converted by MM_Buster v2.0l.
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