Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus Withred Pepper Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Pound(s) Asparagus stalks
3 LargeRed Peppers
3 1/2 Tablespoon(s) Olive oil
1 Tablespoon(s) Balsamic vinegar
you might want to try
Rice vingegar), Rice vingegar
1/2 Teaspoon(s) Fresh thyme leaves
Salt & pepper
Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on thickness, or until fork tender
but stiil firm. Drain under cold water and set the stalks aside. Broil
the peppers on all sides until lightly scorched. Place the cooked
peppers in a paper bag for 10 minutes.Remove the peppers and peel off
the skin. Cut open the peppers andRemove the stem, seeds and white
flesh. Puree the peppers in the food processor. Mix in the olive oil,
Balsamic Vinegar and thyme. Taste for seasoning and add salt and
pepper if desired. Place equal amount of the puree on 4 serving
dishes. Top with equal amounts of asparagus. Food Exchange per
serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut back even
more on the fat, only using what is neccesary...) Reposted 4 you and
yours via Nancy O'Brion and her Meal-Master

Nutrition (calculated from recipe ingredients)
Calories: 125
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 0mg
Sodium: 323.3mg
Potassium: 201.1mg
Carbohydrates: 3.6g
Fiber: 1.2g
Sugar: <1g
Protein: 2.1g

Scale this recipe to Servings [?]