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Ingredientes
- 1 lb Asparagus bottom 1" trimmed,
- Â Â remainder peeled
- 1/2 c. Roasted red peppers from the jar
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Minced flat-leaf parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the extra virgin olive oil and parsley and season to taste with salt and pepper. Set this mix in the bottom of a mixing bowl.
- Steam the asparagus for 3 to 4 min or possibly till just cooked through; when done, remove and toss with the peppers, extra virgin olive oil and parsley; serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 60 | 94% |
| Total Fat 6.8g | 9% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 47mg | 1% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.4g | 0% |
| Protein 0.24g | 0% |
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