Asparagus with Red Peppers
Recipe from Diabetic Living

Simmering asparagus with tarragon adds flavor in this recipe without the fat of sauteing.

Asparagus with Red Peppers

by 5  people

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Servings: 20
Serving size: 3  pieces asparagus, 2 tsp. pepper mixture, 1 tsp. egg
Total Time: 35 mins
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  • 3   pounds 
    fresh asparagus
  • 4   sprigs 
    fresh tarragon
  • 2   tablespoons 
    olive oil
  • 1   
    large onion, quartered and thinly sliced
  • 2   
    cloves garlic, minced
  • 1/2  cup 
    finely chopped red sweet pepper
  • 1/4  teaspoon 
  • 1   
    hard-cooked egg
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.
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.
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 Tip
  • 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: cal. (kcal) 28, Fat, total (g) 2, chol. (mg) 11, sat. fat (g) 0, carb. (g) 3, fiber (g) 1, pro. (g) 1, sodium (mg) 33, Vegetables () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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