| 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 <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2105
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