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Recipe Name: Asparagus With Roasted Red Peppers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 1/2 Cup(s) Asparagus
1 Red pepper
1 Teaspoon(s) Freshly minced garlic
1 Teaspoon(s) Balsamic vinegar
Remove hard bottom stem of asparagus and slice rest of stalk into
approximately 1-inch pieces. Blanch asparagus and put into-cold water
to stop it from cooking further. Drain and set aside. Roast red pepper
in 500 [degrees] oven for 20-30 minutes, turning occasionally. When
skin has darkened and blistered, remove pepper from oven. Transfer to
bowl and cover with aluminum foil. Let cool 30 minutes, then peel off
skin and seed pepper. Slice into julienne strips and toss 1/2 cup
roasted pepper with garlic and vinegar. Let marinate a few minutes,
then toss peppers with asparagus. Add salt and pepper to taste and
serve. Per serving (1/2 cup): Calories: 16 Cholesterol: 0 mg Total
fat: 0.2 gm Saturated fat: trace Posted to Fatfree Digest, Jan. 6,
1994/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 74.3mg
Potassium: 69.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.5g
Protein: <1g

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