Asparagus with Peppers
A low calorie, zero cholesterol, and low sodium vegan and vegetarian recipe that adds a level of elegance and class to any meal.
1 tbsp olive oil
1-1/2 lb asparagus, tough ends trimmed and cut into 3 in. lengths
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Rinse asparagus under cold water. Drain and set aside. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté bell peppers 2-3 minutes, or until slightly softened. Stir in asparagus and sauté until hot. Season with pepper to taste. Serve at room temperature, if desired.
Nutrition (per serving) Calories 86; % Calories From Fat 39.8%; Total Fat 3.8g; Saturated Fats 0.6g; Mono-unsaturated Fats 2.5g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 5.6mg; Total Carbohydrates 11g; Dietary Fiber 4.6g; Sugar 4.4g; Protein 4.5g.
Thiamin B1 0.27 mg
Manganese 0.36 mg