Asparagus With Red Pepper Sauce Food

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ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 red bell peppers
1/2 cup olive oil
Balsamic vinegar to taste
Course salt and freshly ground pepper to taste
1 1/2 pounds asparagus
Fresh tarragon leaves to garnish

Steps:

  • Preheat broiler.
  • Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
  • Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
  • Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
  • Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
  • Pour a pool of sauce on each plate and garnish with tarragon leaves.

FLOUNDER, RED PEPPER CREAM, AND ASPARAGUS RISOTTO



Flounder, Red Pepper Cream, and Asparagus Risotto image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 (8-ounce) flounder fillets
Salt and pepper
1 pound asparagus, trimmed and cut into 1-inch lengths
1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
1/2 cup jarred roasted red peppers
1/2 cup alfredo pasta sauce, store bought
Fresh basil, for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
  • Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE



Grilled Snapper and Asparagus with Red Pepper Sauce image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for the grill
1 large red bell pepper, seeded and chopped
2 cloves garlic, sliced
1 shallot, sliced
4 sprigs thyme
Kosher salt and freshly ground pepper
1 tablespoon sherry vinegar, plus more to taste
1/2 cup heavy cream
4 red snapper fillets (about 6 ounces each)
2 bunches asparagus, trimmed
2 tablespoons chopped fresh parsley

Steps:

  • Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
  • Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
  • Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS



Sauteed Garlic Asparagus with red Peppers image

Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, snipped off coarse ends,cut into 1 inch angled pieces
1 1/2 teaspoons olive oil
1/2 red bell pepper, cut into thin 1 inch strips
3 cloves garlic, minced
1/2 teaspoon balsamic vinegar
salt & pepper

Steps:

  • Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
  • Remove from heat and season with salt& pepper and the vinegar.

Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 medium red or yellow bell peppers, cored and seeded
1 small onion
1 clove garlic, crushed
1 small piece fresh or dried hot pepper
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/4 pounds trimmed asparagus
1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice
Freshly ground pepper

Steps:

  • Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
  • Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
  • Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
  • Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams

GRILLED ASPARAGUS WITH RED BELL PEPPERS SAUCE



Grilled Asparagus With Red Bell Peppers Sauce image

Original title: Espárragos a la parrilla bañados en salsa Uruguayan recipe posted by Annita Zen Found in http://www.solovegetales.com/ver-receta.php?id=3134#comentarios Instruction for roasted peppers by Rita--Recipe #186317 Posted for ZWT7

Provided by Artandkitchen

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 kg asparagus (2 pounds)
1/2 cup olive oil
salt and pepper, to taste
3 red bell peppers
1 tablespoon ginger, grated
3 tablespoons lemon juice
3 tablespoons olive oil
salt and pepper
1 garlic clove, minced (optional)

Steps:

  • Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
  • Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
  • Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
  • Place salsa in a bowl.
  • Snap off tough ends of asparagus.
  • Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
  • Prepare the other raft until all asparagus are fixed.
  • Brush asparagus with olive oil and season with salt and pepper.
  • Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don't burn them).
  • Serve hot with salsa.
  • Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!

Nutrition Facts : Calories 417.7, Fat 38, SaturatedFat 5.3, Sodium 39.8, Carbohydrate 17.4, Fiber 7.1, Sugar 7.3, Protein 7

STEAMED ASPARAGUS WITH ROASTED PEPPER SAUCE



Steamed Asparagus with Roasted Pepper Sauce image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound asparagus, 1 inch trimmed off the bottom and peeled
1/2 cup roasted red peppers from the jar
2 tablespoons olive oil
1/4 cup chopped flat leaf parsley
Salt and freshly ground black pepper

Steps:

  • Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.
  • Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS



Asparagus, Julienne Carrots, and Red Peppers image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

10 asparagus, stemmed
1 carrot, julienne
1 red pepper, julienne
1/2-ounce butter
Salt and freshly ground black pepper

Steps:

  • Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES



Sauteed Asparagus with Red Peppers & Olives image

Delicious as a side dish, this easy saute becomes a simple vegetarian entree tossed with pasta and sprinkled with cheese.

Provided by Dancer

Categories     Vegetable

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1 small red onion, peeled,finely chopped
1 lb fresh asparagus, trimmed,peeled and cut into 1 inch pieces
1 large red bell pepper, seeded,deveined and cut into 1 inch pieces
1/4 cup pitted chopped kalamata olive
1 small lemon, juice of

Steps:

  • In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
  • Toss in the chopped olives and the lemon juice and cook another minute.
  • Serve immediately.

PAN-FRIED ASPARAGUS WITH ONIONS



Pan-Fried Asparagus with Onions image

Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.

Provided by Laurie Brenner

Categories     Side Dish     Vegetables     Onion

Time 16m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
1 pound asparagus, trimmed
1 tablespoon butter
¼ cup sliced onion
1 pinch onion salt, or to taste

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat.
  • Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
  • Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
  • Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g

ASPARAGUS, SQUASH & RED PEPPER SAUTE



Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS



Chicken with Asparagus and Roasted Red Peppers image

This is a one dish meal that can be prepared quickly and easily.

Provided by MKATES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
½ cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  • Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  • Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  • In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  • In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus With Roasted Red Peppers image

Make and share this Asparagus With Roasted Red Peppers recipe from Food.com.

Provided by DeSouter

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
1 medium red pepper
1 teaspoon freshly minced garlic
1 teaspoon balsamic vinegar
salt
pepper

Steps:

  • 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.

Nutrition Facts : Calories 21, Fat 0.1, SaturatedFat 0.1, Sodium 2, Carbohydrate 4.3, Fiber 2, Sugar 2.3, Protein 1.9

ASPARAGUS WITH RED AND YELLOW PEPPER COULIS



Asparagus With Red And Yellow Pepper Coulis image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 red bell peppers
2 yellow bell peppers
1/2 cup extra-virgin olive oil
Tarragon vinegar to taste
Coarse salt and freshly ground pepper to taste
3 pounds asparagus
Fresh tarragon leaves to garnish

Steps:

  • Cut peppers into quarters and remove stems and seeds.
  • Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
  • Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree. Add vinegar, salt and pepper to taste. Set the sauce aside. Repeat the process with the yellow peppers.
  • Cut tough stems from asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse in cold water.
  • Either cook asparagus in steamer or tie it in a bundle standing in two inches of water. Cook until spears are tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
  • Pour a small pool of yellow and red sauce on either side of the asparagus on each plate. Garnish with tarragon leaves and serve at room temperature.

ASPARAGUS AND RED PEPPER FRITTATA



Asparagus and Red Pepper Frittata image

What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. -Toni Donahue, Westerville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

12 fresh asparagus spears, trimmed
1/2 teaspoon plus 3 tablespoons olive oil, divided
10 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/2 large sweet red pepper, julienned
3 fresh basil leaves, thinly sliced
1/2 cup shredded pepper Jack cheese

Steps:

  • Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 370mg cholesterol, Sodium 692mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS



Sauteed Asparagus With Red Bell Pepper and Onions image

Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.

Provided by rasoiyo

Categories     Onions

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1 bunch asparagus
1/2 large red bell pepper
1/4 red onion
2 tablespoons olive oil
1/4 teaspoon freshly grated black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon parmesan cheese
salt

Steps:

  • Wash asparagus and discard ends, cut into half.
  • Cut Red Bell Pepper and Red Onion length wise.
  • Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
  • Add crushed Red Pepper and grated Black Pepper and Salt.
  • Cook for couple more minutes.
  • Serve on the plate, sprinkle Parmesan Cheese.

Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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From yogajournal.com


SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS
Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. Advertisement. Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate. Reviews.
From diabetesfoodhub.org


ASPARAGUS WITH RED PEPPER SAUCE - BIGOVEN.COM
Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and add salt and pepper if desired. Place equal amount of the puree on 4 serving dishes. Top with equal amounts of asparagus. Food Exchange per serving: 1 VEGETABLE ...
From bigoven.com


BAKED ASPARAGUS WITH RED PEPPER FLAKES - BIGOVEN
Preheat the oven to 400 F. Wash the Fresh Asparagus and cut the white bottoms. Arrange the Asparagus ona baking Sheet and sprinkle with the Olive Oil, add a little Salt and Red Pepper Flakes. Bake Asparagus for 12-15 minutes until tender in a preheated oven. Sprinkle Lemon Juice and Parmesan Cheese over Asparagus.
From bigoven.com


GARLIC AND RED PEPPER ASPARAGUS RECIPE | MYRECIPES
Directions. Step 1. Preheat oven to 425°. Combine asparagus, olive oil, salt, crushed red pepper, black pepper, and garlic on a jelly-roll pan; toss to coat. Bake at 425° for 8 minutes or until asparagus is crisp-tender. Advertisement.
From myrecipes.com


ASPARAGUS AND RED PEPPER MIX | HEART AND STROKE FOUNDATION
Step 1. In large nonstick skillet heat oil over medium high heat. Add asparagus, peppers, garlic and Italian seasoning; cook, stirring for 5 minutes. Add tomato juice and bring to a simmer. Cook, stirring occasionally for about 5 minutes or until tender crisp.
From heartandstroke.ca


BEST PASTA SALAD WITH ASPARAGUS AND RED BELL PEPPERS RECIPE
Preheat oven to 425°F. In a bowl, combine asparagus, bell peppers and 2 Tbsp extra-virgin olive oil.Season with ¼ tsp salt and pepper and toss to combine. Transfer vegetables to a baking sheet ...
From parade.com


PAN-ROASTED ASPARAGUS WITH RED PEPPERS AND GOAT CHEESE
Pan-Roasted Asparagus with Red Peppers and Goat Cheese. PUBLISHED MARCH/APRIL 2007. SERVES 4 to 6. WHY THIS RECIPE WORKS . To vary our pan-roasted asparagus recipe, we wanted to add other vegetables to the same skillet, even though the pan was already crowded. The answer was to divide and conquer. We cooked the accent vegetable first, removed it from …
From cooksillustrated.com


DELICIOUS ASPARAGUS WITH RED PEPPER DRESSING | BONNIE PLANTS
Fill a skillet with water. Bring the water to a boil over high heat; add the asparagus. Cook for 5 minutes or until tender. Drain and run the asparagus under cold water to stop the cooking process. Arrange the asparagus on a platter or divide among 4 plates. Drizzle each serving with about ¼ cup dressing and sprinkle with goat cheese.
From bonnieplants.com


10 BEST ASPARAGUS MUSHROOMS RED PEPPER RECIPES | YUMMLY
Smoked Gouda Penne Pasta with Broccoli and Red Pepper Crisco. broccoli florets, Pillsbury BEST All Purpose Flour, grated Parmesan cheese and 8 more. Elbows in Red pepper Alfredo with red onions and Asparagus! Vegan Vegan Richa. dried red chili, yeast, red pepper, olive oil, onion powder, red onion and 7 more.
From yummly.com


ROASTED ASPARAGUS WITH PEPPER SAUCE | RECIPES | WW USA
Preheat oven to 425ºF. Put asparagus on a nonstick baking sheet; drizzle with oil and toss. Spread into a single layer and sprinkle with salt and pepper. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears). Meanwhile, drain peppers and pat dry ...
From weightwatchers.com


RED PEPPER ASPARAGUS SOUP RECIPE | LAND O’LAKES
Ingredients. Soup. 3 tablespoons Land O Lakes® Butter. 1 1 / 2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces . 2 medium (1 cup) red potatoes, peeled, coarsely chopped . 1 medium (3 / 4 cup) leek, rinsed, thinly sliced . 1 medium (1 cup) red bell pepper, coarsely chopped . 1 teaspoon finely chopped fresh garlic . 2 (14-ounce) cans …
From landolakes.com


BEST ASPARAGUS RED PEPPER QUICHE RECIPES | FOOD NETWORK CANADA
Directions. SPREAD mustard evenly over pastry. Sauté onion, asparagus and red pepper in oil until tender-crisp. Remove from heat. Stir in cheese and dill. Spread evenly in pastry shell. BEAT eggs, milk, salt and pepper. Pour over vegetable mixture. BAKE at 375oF (190oC) for 35 to 45 minutes, or just until set and golden brown.
From foodnetwork.ca


ASPARAGUS, SQUASH, AND RED BELL PEPPER SAUTé
Heat the oil in a wide skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden. Add the wine, bell peppers, squash, asparagus, and optional scallions. Sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, 5 to 8 minutes. Season with salt and pepper, and serve.
From vegkitchen.com


GRILLED ASPARAGUS WITH RED PEPPER AIOLI | THRIFTY FOODS RECIPES
Preheat your grill to medium-high. Brush the asparagus with the oil. Grill 1 minute per side, or until lightly charred. Arrange the asparagus on a platter with the red pepper aioli alongside. Note: Roasted red peppers are sold in jars or in bulk. To blanch the asparagus spears, cook in boiling water 1 minute. Drain well, cool in ice-cold water ...
From thriftyfoods.com


ASPARAGUS WITH RED PEPPER VINAIGRETTE | CANADIAN LIVING
Red Pepper Vinaigrette: In large shallow bowl, whisk together oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon; set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) 2. In saucepan of boiling salted water, cover and cook asparagus until tender-crisp, about 2 minutes. Drain and chill in cold ...
From canadianliving.com


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