Skillet Asparagus and Roasted Bell Peppers
Prep: 2 minutes; Cook: 7 minutes
Yield: 4 servings (serving size: about 7 asparagus spears and 1/4 cup bell pepper)
Recipe from
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Recipe Time
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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
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.
Skillet Asparagus and Roasted Bell Peppers Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- PUBLICATION: Oxmoor House
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