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

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Servings: 20 (3 pieces asparagus, 2 tsp. pepper mixture, 1 tsp. egg) appetizer servings
Total Time: 35 mins
Related Categories: Appetizers, Asparagus, Asparagus, Asparagus, Diabetic, Easter Appetizers, Healthy Cooking, Healthy Dishes, Heart Healthy, Low Calorie, Low Carb, Low Fat, Low Sodium, Party Appetizers, Peppers, Vegetables
 
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Ingredients
  • 3  pounds
    fresh asparagus
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  • 4  sprigs
    fresh tarragon
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  • 2  tablespoons
    olive oil
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  • 1  large
    onion, quartered and thinly sliced
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  • 2  cloves
    garlic, minced
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  • 1/2  cup
    finely chopped red sweet pepper
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  • 1/4  teaspoon
    salt
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  • 1 
    hard-cooked egg
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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
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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