Skillet Asparagus and Roasted Bell Peppers

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

Yield:

4 servings (serving size: about 7 asparagus spears and 1/4 cup bell pepper)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 37
Caloriesfromfat 39 %
Fat 2 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 4.1 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 279 mg
Calcium 16 mg

Ingredients

Cooking spray
3 tablespoons light balsamic vinaigrette (such as Ken's Steak House Lite), divided
1 tablespoon water
12 ounces asparagus spears, trimmed
1 cup chopped bottled roasted red bell peppers
2 tablespoons finely chopped fresh parsley

Preparation

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.

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,

Oxmoor House

April 2009
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