Asparagus with Red Pepper Sauce Prep Time: 5 Minutes Servings: 2 |
| Ingredients - 1/2 pound asparagus stalks
- 1-1/2 large large red eppers
- 1-3/4 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon fresh thyme leaves
- Salt & pepper
Directions - Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, until fork tender.
- 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 and remove 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 2 serving dishes.
- Top with equal amounts of asparagus.
Calories: 73 Protein: 3 g Fat: 3 g Carbohydrates: 5 g Exchanges: 1 Vegetable; 1 Fat | |