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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon balsamic vinegar |
||
| Calories 44 | ||
| Calories from Fat 16 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 6.0g | 2% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.8g | ||
| Protein 2.8g | 5% | |
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Sauteed Garlic Asparagus with red Peppers
By: Bergy
Jun 17, 2002
Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe
SERVES 4
Ingredients
- 1 lb fresh asparagus, snipped off coarse ends,cut into 1 inch angled pieces
- 1 1/2 teaspoons olive oil
- 1/2 red bell pepper, cut into thin 1 inch strips
- 3 cloves garlic, minced
- 1/2 teaspoon balsamic vinegar
- salt & pepper
Directions
1
Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.2
Remove from heat and season with salt& pepper and the vinegar.
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- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Asparagus
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: GaylaJ
On Jun 4, 2006
Excellent dish! I did use more olive oil, and since I like my asparagus still crispy, but cooked more than just heated through, I added it first with the garlic and sauteed a few minutes before adding the peppers. I threw in an extra clove of garlic for good measure. 
Thanks for another great one, Bergy!
From: Winnipeg *Mel*
On Oct 5, 2005
Amazing! That is the only way that I could describe this simple yet elegant looking dish. It was enjoyed by all, including my 4 and 7 year old. I think that next time I will take your suggestion and partially steam the asparagus first so that it's not quite as crunchy. Thank-you for a wonderful recipe.
From: Ducky
On Mar 13, 2004
Very good and tasty. I needed an easy asparagus stovetop recipe and this fit the bill. I served this with lasagne and garlic cheese bread. I used a whole red bell pepper since the asparagus was thin and therefore, a large amount. I also used extra garlic since we like it. Thanks for a tasty treat during asparagus season.
From: TheDancingCook
On Jul 25, 2002
YUMMY! And, for the record, I am not a "green veggie" eater! But this was wonderful! I am always looking for new ways to get my veggie intake, and thanks to Bergy, I will now add "Asparagus" to my likeable veggie list!
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