4 servings (serving size: about 7 asparagus spears and 1/4 cup bell pepper)
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
How to Make It
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.
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.