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Remove hard bottom stem of asparagus and slice rest of stalk into
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approximately 1-inch pieces. Blanch asparagus and put into-cold
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water to stop it from cooking further. Drain and set aside.
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Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning
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occasionally. When skin has darkened and blistered, remove pepper
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from oven. Transfer to bowl and cover with aluminum foil. Let cool
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30 minutes, then peel off skin and seed pepper. Slice into julienne
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strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let
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marinate a few minutes, then toss peppers with asparagus. Add salt
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and pepper to taste and serve.
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Per serving (1/2 cup):
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Calories: 16 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: trace
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Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE
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