Skillet Asparagus and Roasted Bell Peppers

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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 39%
  • Fat: 2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 4.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 279mg
  • Calcium: 16mg


  • 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


  1. 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. 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.
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