Skillet Asparagus and Roasted Bell Peppers

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)


  • none Cooking spray
  • 3 tablespoons light balsamic vinaigrette (such as Ken's Steak House Lite), divided
  • 1 tablespoon water
  • 12 none ounces asparagus spears, trimmed
  • 1 cup chopped bottled roasted red bell peppers
  • 2 tablespoons finely chopped fresh parsley


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.

Nutritional Information

Amount per serving
  • Calories: 37none
  • 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

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Skillet Asparagus and Roasted Bell Peppers Recipe