Asparagus with Red Peppers
Recipe from
Diabetic Living
Simmering asparagus with tarragon adds flavor in this recipe without the fat of sauteing.
Servings:
20 (3 pieces asparagus, 2 tsp. pepper mixture, 1 tsp. egg) appetizer servings
Total Time:
35 mins
Ingredients
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3 poundsfresh asparagussee savings
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4 sprigsfresh tarragonsee savings
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2 tablespoonsolive oilsee savings
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1 largeonion, quartered and thinly slicedsee savings
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2 clovesgarlic, mincedsee savings
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1/2 cupfinely chopped red sweet peppersee savings
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1/4 teaspoonsaltsee savings
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1hard-cooked eggsee savings
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Directions
1.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely snip 1 sprig of the tarragon (you should have about 1 tablespoon snipped tarragon); set aside.
2.
In a large skillet, combine asparagus and remaining 3 sprigs tarragon. Add enough lightly salted water to cover; bring to boiling. Cover and cook about 3 minutes or just until crisp-tender. Drain well; discard tarragon sprigs. Transfer to a serving platter. Drizzle with 1 tablespoon of the olive oil.
3.
Meanwhile, in a large skillet, cook onion and garlic in the remaining 1 tablespoon hot oil until tender. Stir in red sweet pepper, salt, and snipped fresh tarragon. Spoon beside asparagus. Press hard-cooked egg through a fine sieve and sprinkle over the asparagus. Serve warm. (Or cover and chill for up to 8 hours.) Makes 20 (3 pieces asparagus, 2 teaspoons pepper mixture, and1 teaspoon egg) appetizer servings.
Make-Ahead Hints
Asparagus may be trimmed and chilled up to 24 hours before cooking. Egg may be hard cooked and chilled up to 3 days ahead.
Nutrition information
Per serving: Calories 28, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 11 mg, Sodium 33 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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