Look for jars of roasted red bell peppers on the condiment aisle of the grocery store near the pickles and relishes.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
5 mins
cook:
8 mins
chill:
2 hrs
total:
2 hrs 13 mins
Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.

  • Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.

  • Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

98 calories; fat 3.8g; saturated fat 0.5g; protein 3g; carbohydrates 15.7g; cholesterolmg; iron 1.3mg; sodium 229mg; calories from fat 31%; fiber 2.6g; calcium 32mg.