Bake-Off® Contest 38, 1998
Baton Rouge, Louisiana

Asparagus with Sweet Pepper-Walnut Sauce

Veggies never looked so good! File this recipe under "special."

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  • prep time 10 min
  • total time
  • ingredients 7
  • servings 4
 

Ingredients

2
tablespoons walnut or vegetable oil
1/2
cup chopped roasted red bell peppers (from 7.25-oz. jar)
1/4
cup chopped walnuts
1
small garlic clove, minced
1
(15-oz.) can Green Giant® Extra Long Tender Green Asparagus Spears, drained
Dash salt
Dash pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in medium skillet over medium-high heat until hot. Add roasted bell peppers, walnuts and garlic; cook and stir 1 1/2 to 2 minutes or until thoroughly heated.
  • 2 Carefully drain asparagus; place on paper towels and pat dry. Arrange asparagus in serving dish. Spoon warm roasted bell pepper mixture over asparagus. Sprinkle with salt and pepper.
  • 1 Heat oil in medium skillet over medium-high heat until hot. Add roasted bell peppers, walnuts and garlic; cook and stir 1 1/2 to 2 minutes or until thoroughly heated.
  • 2 Carefully drain asparagus; place on paper towels and pat dry. Arrange asparagus in serving dish. Spoon warm roasted bell pepper mixture over asparagus. Sprinkle with salt and pepper.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
120
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
40%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.