Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Asparagus 1 ts Balsamic vinegar
1 md Red pepper -Salt
1 ts Freshly minced garlic -Pepper

Remove hard bottom stem of asparagus and slice rest of stalk into
approximately 1-inch pieces. Blanch asparagus and put into-cold
water to stop it from cooking further. Drain and set aside.

Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning
occasionally. When skin has darkened and blistered, remove pepper
from oven. Transfer to bowl and cover with aluminum foil. Let cool
30 minutes, then peel off skin and seed pepper. Slice into julienne
strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let
marinate a few minutes, then toss peppers with asparagus. Add salt
and pepper to taste and serve.

Per serving (1/2 cup):

Calories: 16 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: trace

Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE

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