** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but still firm.
2. Drain under cold water and set the stalks aside.
3. Broil the peppers on all sides until lightly scorched.
4. Place the cooked peppers in a paper bag for 10 minutes.
5. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh.
6. Puree the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme.
7. Taste for seasoning and add salt and pepper if desired.
8. Place equal amount of the puree on 4 serving dishes.
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Dietary Notes:
This recipe is very low-sodium with 132.75mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 42% of your daily recommended intake per serving. This recipe is high in Vitamin C with 163% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Asparagus, Vinegar, Olive Oil allergies.
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