Roasted Asparagus with Tomato Jam
A tomato, sweet pepper, and horseradish jam complements this roasted asparagus side dish. Serve the jam pureed if you'd prefer a smoother texture.
Ingredients
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1-1/2 lb. trimmed asparagus
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Olive oil
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Salt and pepper
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2 cups chopped tomato
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1/2 cup chopped red sweet pepper
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1 Tbsp. olive oil
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Salt and pepper
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Prepared horseradish
Directions
1.
Toss asparagus with olive oil, salt, and pepper. Roast, uncovered, for 12 to 15 minutes or until crisp-tender. In a large skillet cook tomato and red sweet pepper in 1 tablespoon olive oil about 10 minutes or until very tender. Season to taste with salt, pepper, and prepared horseradish. Cool. If desired, puree for a smoother jam. Makes 4 to 6 servings.
Nutrition information
Calories 45, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 93 mg, Carbohydrate 6 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 46%, Calcium 3%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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