Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Thin asparagus spears work best in this elegant side dish.

Linda West Eckhardt
Recipe by Cooking Light April 1995

Gallery

Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.

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  • Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.

  • Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13 x 9-inch baking dish.

  • Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.

  • To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter.

Nutrition Facts

28 calories; calories from fat 10%; fat 0.3g; saturated fat 0.1g; mono fat 0g; poly fat 0.1g; protein 2g; carbohydrates 5.6g; fiber 1.4g; cholesterol 0mg; iron 0.9mg; sodium 51mg; calcium 28mg.
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