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Asparagus with Sweet Pepper-Walnut Sauce

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  • 10 min prep time
  • 0 min total time
  • 7 ingredients
  • 4 servings
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Veggies never looked so good! File this recipe under "special."

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

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 asparagus spears, drained
Dash salt
Dash pepper

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
120
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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