** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces.
2. Blanch asparagus and put into-cold water to stop it from cooking further.
3. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally.
4. When skin has darkened and blistered, remove pepper from oven.
5. Transfer to bowl and cover with aluminum foil.
6. Let cool 30 minutes, then peel off skin and seed pepper.
7. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar.
8. Let marinate a few minutes, then toss peppers with asparagus.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Asparagus, Garlic, Vinegar allergies.
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