Here's a quick way to have this delectable spring veggie
With spring on its way, fresh, tender asparagus are too!
With spring on its way, fresh, tender asparagus are too!
Here's a quick way to enjoy this delectable veggie.
4 medium asparagus spears, ends trimmed, cut into 3" lengths
1/2 red bell pepper, cut into 1/2"–wide strips
1 tablespoon balsamic vinegar
1 teaspoon extra-virgin olive oil
Salt to taste
Ground black pepper to taste
Preheat the oven to 400°F.
4 medium asparagus spears, ends trimmed, cut into 3" lengths
1/2 red bell pepper, cut into 1/2"–wide strips
1 tablespoon balsamic vinegar
1 teaspoon extra-virgin olive oil
Salt to taste
Ground black pepper to taste
Preheat the oven to 400°F.
- In a large, re-sealable, plastic bag, combine the asparagus, red pepper, vinegar, and oil.
- Shake the bag to coat well.
- Place the asparagus and red pepper on a small nonstick baking sheet.
- Season to taste with salt and pepper.
- Spread the pieces out so they are not touching.
Bake for 15 minutes, or until crisp–tender and lightly browned. Serve immediately.
Yield: 2 Servings
Per Serving: Calories 42; Fat: 2 g; Carbohydrates: 5 g; Protein: 1 g; Total fat 2.4 g.
Barb
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