Asparagus with Red Peppers

Asparagus with Red Peppers

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From: Diabetic Living Magazine

Fresh asparagus is simmered in water with tarragon, which really adds to the flavor in this simple side-dish recipe.

Ingredients 20 servings

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Original recipe yields 20 servings
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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
  • ¼ teaspoon salt
  • 1 hard-cooked egg

Preparation

  • Prep

  • Ready In

  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 with foil and chill for up to 8 hours.)
  • To make ahead: 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

  • Serving size: 3 pieces asparagus, 2 teaspoons pepper mixture, and 1 teaspoon egg
  • Per serving: 28 calories; 2 g fat(-1 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 11 mg cholesterol; 33 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat, ½ vegetable

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