Asparagus with Sweet Pepper-Walnut Sauce

Veggies never looked so good! File this recipe under "special." MORE+ LESS-

By Pillsbury Kitchens

March 2, 2005

Bake-Off® Contest 38, 1998

Baton Rouge, Louisiana

tablespoons walnut or vegetable oil

1/2

cup chopped roasted red bell peppers (from 7.25-oz. jar)

1/4

cup chopped walnuts

small garlic clove, minced

(15-oz.) can green asparagus spears, drained

Dash salt

Dash pepper

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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.