Look for jars of roasted red bell peppers on the condiment aisle of the grocery store near the pickles and relishes.
1 pound asparagus spears
1 garlic clove, minced
1 tablespoon olive oil, divided
Olive oil-flavored cooking spray
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1/8 teaspoon grated lemon rind
1/2 cup bottled roasted red bell peppers, drained and cut into thin strips
How to Make It
Preheat oven to 450°.
Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.
Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.
Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.