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Asparagus with Red Peppers
Diabetic Living Magazine
“By simmering the asparagus in water with fresh tarragon sprigs we've added lots of flavor to this side dish recipe. And no, that's not grated cheese on top! It's grated hard-cooked egg, which adds protein to this 35-minute dish.”
3 pounds fresh asparagus
4 sprigs fresh tarragon, divided
2 tablespoons olive oil, divided
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
½ cup finely chopped red bell pepper
¼ teaspoon salt
1 hard-cooked egg
1Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely chop 1 sprig of the tarragon (you should have about 1 tablespoon chopped tarragon); set aside.
2Combine asparagus and remaining 3 sprigs tarragon in a large skillet. 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.
3Meanwhile, cook onion and garlic in a large skillet in the remaining 1 tablespoon hot oil until tender. Stir in bell pepper, salt, and reserved chopped 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.