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Asparagus W/Red Pepper Sauce LC-8.7/s(2) Categories: none 1/2 pound asparagus, fresh 1 1/2 large red bell peppers 1 3/4 tablespoons olive oil 1/2 tablespoon vinegar, balsamic, Private Selectio 1/4 teaspoon thyme, fresh; chopped 1 dash salt 1 dash pepper Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, until fork tender. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, balsamic vinegar and thyme. Taste for seasoning and add salt and pepper if desired. Place equal amount of the puree on 2 serving dishes. Top with equal amounts of asparagus. NOTES : From The Gourmet Connection NYC Nutrition Analysis (per serving or yield unit): water=218.2 g; calories=166.4; protein=3.69 g; total fat=12.28 g; carbohydrate=13.61 g; dietary fiber=4.87 g; ash=1.22 g; calcium=35.58 mg; phosphorus=87.21 mg; iron=1.63 mg; sodium=82.28 mg; potassium=528.5 mg; magnesium=32.97 mg; zinc=0.68 mg; copper=0.28 mg; manganese=0.44 mg; vitamin A=7677 IU; vitamin E=4.58 mg ATE; thiamin=0.24 mg; riboflavin=0.18 mg; niacin=1.96 mg; pantothenic acid=0.3 mg; vitamin B6=0.45 mg; folate=172.3 ug; vitamin C=248.8 mg; saturated fat=1.68 g; monounsaturated fat=8.73 g; polyunsaturated fat=1.22 g; total sugars=0.5 g; selenium=2.98 ug; refuse=21.14%; %cal as carb:prot:fat=30:8:61; WW Pts=3.38; (complete analysis) Yield: 2 servings Preparation Time: 0:00 |
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