Prep Time
2 Mins
Cook Time
7 Mins
Yield
4 servings (serving size: about 7 asparagus spears and 1/4 cup bell pepper)

Asparagus and roasted bell peppers are cooked in light balsamic vinaigrette and are ready in less than 10 minutes!

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and 1 tablespoon water to pan. Place asparagus in pan. Cook, covered, 5 minutes or until asparagus is crisp-tender, stirring frequently. Remove from pan onto a serving platter.

Step 2

Add 1 tablespoon vinaigrette to pan. Add bell pepper; cook 1 minute. Spoon over asparagus. Drizzle 1 tablespoon vinaigrette over asparagus and bell pepper; sprinkle with parsley.

Cooking Light Fresh Food Fast

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