Photo: Randy Mayor; Styling: Lindsey Lower
This recipe for Asparagus with Red Pepper and Manchego lends a Spanish twist to your dinner.
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2 teaspoons canola oil
1 pound trimmed asparagus
1 cup thinly sliced red bell pepper
1/4 teaspoon hot smoked paprika
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 ounce shaved Manchego cheese
Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add asparagus; cook 5 minutes, stirring occasionally. Add bell pepper, paprika, black pepper, and salt; cook 2 minutes. Top with Manchego cheese.
Fat 5.1 g
Satfat 2 g
Sodium 106 mg