FLOUNDER, RED PEPPER CREAM, AND ASPARAGUS RISOTTO
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.
LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS
Provided by Emeril Lagasse
Categories main-dish
Time 35m
Yield 16 ravioli, 4 servings
Number Of Ingredients 26
Steps:
- Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
- Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
- Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
- Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
- Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
- With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
- Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.
ASPARAGUS WITH RED PEPPER SAUCE
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.
GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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 AND RED PEPPER WITH BALSAMIC VINEGAR
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
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
ASPARAGUS WITH ROASTED RED PEPPERS
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.
ROASTED ASPARAGUS WITH RED PEPPER RELISH
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Place asparagus on a parchment-paper-lined baking tray, drizzle with 1 tbsp (15 mL) olive oil and season with salt and pepper. Roast for about 10 min. or until lightly browned.
- Heat remaining oil in a medium skillet over medium-high heat. Sauté onion for 2 min.; stir in red pepper and continue to sauté for another few minutes or until red pepper is tender.
- Stir in seasoning paste and balsamic vinegar. Add thyme and remove from heat. Serve on a platter or portion asparagus onto individual plates and top each with a spoonful of red pepper relish.
Nutrition Facts : Calories 70, Fat 4, Carbohydrate 7, Protein 2, Fiber 2, Sodium 45
SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS
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
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
RED PEPPER ASPARAGUS SOUP
This easy, light and creamy soup is the perfect beginning to a special meal.
Provided by Land O'Lakes
Categories Soup Asparagus Vegetable Soup and Stew Main Course
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, bell pepper, leek and garlic. Cook, stirring occasionally, 10-12 minutes or until asparagus is crisply tender.
- Stir in broth, balsamic vinegar and 1 tablespoon tarragon. Continue cooking 10-12 minutes or until asparagus is tender. Remove from heat; cool 10 minutes. Stir in half & half, salt and pepper.
- Place 2 cups soup in 5-cup blender container. Cover; blend until very smooth. Repeat with remaining soup, 2 cups at a time. Place soup into 4-quart saucepan. Cook over medium heat 8-10 minutes or until soup is heated through.
- Combine sour cream and 1/2 teaspoon tarragon leaves. Top each serving with 1 tablespoon sour cream mixture.
Nutrition Facts : Calories 150 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 900 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Sugar grams, Protein 4 grams
ASPARAGUS AND RED PEPPER FRITTATA
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
Time 45m
Yield 6 servings.
Number Of Ingredients 12
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.
ASPARAGUS WITH RED PEPPER SAUCE
Provided by Moira Hodgson
Categories appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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
ASPARAGUS WITH ROASTED RED PEPPER SALSA
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 7
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
ROASTED RED PEPPER AND ASPARAGUS QUINOA
Asparagus and roasted red pepper give a delicious flavor to quinoa and chicken. This is a great healthy dinner choice.
Provided by Jocelyn
Categories Healthy Meals
Time 35m
Number Of Ingredients 7
Steps:
- Cook the quinoa according to the package directions. Cover and set aside.
- Add the olive oil, asparagus, and garlic to a sauce pan. Saute until crisp tender.
- Stir in the cooked quinoa and diced red peppers. Heat through.
- Season to taste with the salt and pepper. Top with grilled chicken. Makes 4 servings.
Nutrition Facts : Calories 497 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 13 grams fat, Fiber 5 grams fiber, Protein 65 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 499 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SAUTéED PEPPERS, ASPARAGUS, AND ZUCCHINI
Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.
Provided by EatingWell Test Kitchen
Categories Healthy Bell Pepper Side Dish Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.
- Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.1 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 89.9 mg, Sugar 4.3 g
SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS
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
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
ROASTED ASPARAGUS WITH PEPPER SAUCE
Roasting asparagus brings out their natural sweetness, and it's one of our favorite ways to prepare this healthy veggie. Simply seasoned and baked in the oven, it doesn't get much easier. The vibrant, pepper-based sauce makes for a tasty and beautiful presentation. It's made with drained red peppers, mayonnaise, garlic, and paprika that's blitzed in a food processor. Since you can make it while the asparagus roasts, you should be able to get this dish on the table in just 25 minutes. The pepper sauce also makes a great vegetable dip or a topping for grilled chicken or fish. It's so good, the possibilities really are endless!
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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 with paper towels. Place peppers, mayonnaise, garlic and paprika in a food processor or blender; process until smooth and set aside.
- Arrange asparagus on a serving plate; drizzle with pepper mixture (or pour into a small bowl and serve as a dipping sauce).
- Serving size: 1/6 of asparagus plus 2 Tbsp sauce
Nutrition Facts : Calories 47 kcal
CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS
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
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
PASTA WITH ASPARAGUS
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
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.
SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES
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
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.
ASPARAGUS WITH RED AND YELLOW PEPPER COULIS
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
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.
GRILLED ASPARAGUS WITH RED BELL PEPPERS SAUCE
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
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
ASPARAGUS AND RED PEPPER SOUP
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- 1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender. 2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish. 3. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk. 4. Heat until thickened to your liking. NOTE: You can add some thickener(flour,cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup. Serve with a salad and hearty bread! Posted by [email protected] (MARGARET M. KING) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
Nutrition Facts : Calories 128 calories, Fat 0.5335 g, Carbohydrate 21.9459125 g, Cholesterol 3.509 mg, Fiber 5.32874975800514 g, Protein 11.8457625 g, SaturatedFat 0.20377975 g, ServingSize 1 1 Serving (459g), Sodium 576.55375 mg, Sugar 16.6171627419949 g, TransFat 0.13634975 g
ASPARAGUS WITH RED PEPPER SAUCE
Steps:
- Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. 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 EXCHANGE + 1 FAT EXCHANGE (I would cut back even more on the fat, only using what is neccesary...) Reposted 4 you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Nutrition Facts : Calories 88 calories, Fat 3.458205 g, Carbohydrate 12.12755 g, Cholesterol 0 mg, Fiber 4.94899977588654 g, Protein 3.69706 g, SaturatedFat 0.4862445 g, ServingSize 1 1 Serving (240g), Sodium 46.4460625 mg, Sugar 7.17855022411347 g, TransFat 0.360170624999999 g
NAPOLEONS WITH RED PEPPERS, ASPARAGUS, FETA AND RED PEPPER SAUCE
Steps:
- Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray. To make the Napoleons: Open the puff pastry sheet out flat, and slice it in half across the 3 fold lines. Cut the halved sheet into 3 strips along the fold lines for a total of 6 pastry rectangles. Reserve 2 of the rectangles for another use. Place the remaining 4 pastry pieces on the baking sheet, and bake for 15 minutes. Remove from the oven, and set aside. Meanwhile, to make the Red Pepper Sauce: Rinse the 2 roasted peppers, cut 4 strips to the size of the pastry pieces and set aside. Put the remaining red peppers into a blender or food processor with 1/2 cup milk or soymilk, and purée until smooth. Melt the butter in a saucepan over medium heat, and stir in the flour until well blended. Add the remaining milk, and continue cooking until the mixture starts to boil. Reduce the heat to low, and stir in the puréed peppers, salt and pepper. Stir occasionally until ready to serve. Steam the asparagus spears until tender, for about 5 minutes. Set aside. Spray a 10-inch skillet with nonstick cooking spray, and heat over medium heat. Beat the eggs, stir into the skillet and cook until set, lifting the edges so any uncooked eggs run underneath. Turn the cooked eggs out onto a large plate, and slice the eggs into 4 uniform rectangles to layer on the pastry. Reserve any remaining cooked egg for another use. To assemble the Napoleons: Cut each piece of baked pastry in half lengthwise. Layer an egg rectangle, 1 tablespoon of cheese, 1 rectangle of roasted pepper and 4 asparagus spears onto one-half of the pastry, and top with the remaining piece of pastry. Repeat until all ingredients are used up. Bake for 7 to 10 minutes, or until heated through. Remove from the oven, and place on individual serving plates. Top with about 1?4 cup of the Red Pepper Sauce, and sprinkle each serving with equal amounts of remaining feta cheese. Serve hot. Tower House Bed and Breakfast 392 Little Road San JuanIsland Friday Harbor, WA98250 Toll-Free: 800-858-4276 Phone: 360-378-5464 www.san-juan-island.com
Nutrition Facts : Calories 660 calories
ASPARAGUS WITH ROASTED RED PEPPERS
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
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
SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS
Nonstarchy veggies-like asparagus, peppers and mushrooms-are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 7 Servings
Number Of Ingredients 6
Steps:
- 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. (function() { var a="",b=[ "adid=ada-foodhub-3-382022934", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 7 Servings Serving Size 1/2 cup Amount per serving Calories 50 Total Fat 3g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 0mg Total Carbohydrate 5g Dietary Fiber 1g Total Sugars 2g Added Sugars 0g Protein 2g Potassium 270mg Phosphorus 65mg Choices/Exchanges 1 Nonstarchy vegetable, 1/2 Fat
STEAMED ASPARAGUS WITH ROASTED PEPPER SAUCE
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.
SPICY ASPARAGUS WITH GARLIC
This is a simple side dish that's quick, easy, and healthy. It's pleasantly garlicky and a little bit spicy. The spiciness may be adapted to your taste with red pepper flakes. For variation, feel fee to add other ingredients such as sun-dried tomatoes, shallots, pine nuts, mushrooms, etc.
Provided by lutzflcat
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
- Stir in olives and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 9.2 g, Fat 12.3 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 540.8 mg, Sugar 2.1 g
GREEN BEANS & ASPARAGUS WITH RED PEPPER AND GARLIC
Fresh green beans and asparagus are blanched and then stir-fried with chili paste, ginger, and garlic. Serve with a drizzle of homemade sesame oil.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Cut the beans and asparagus into 2-inch pieces. Bring a large saucepan three-fourths full of water to a boil. Add the beans and asparagus and cook until they turn bright green and are tender-crisp, 1-3 minutes. Drain the vegetables then plunge them into a bowl of ice water to stop the cooking. Drain against and set aside.
- In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and asparagus and saute for 1 minute longer. Add the chili paste, ginger and garlic and toss for 1 minute longer. Drizzle with the homemade sesame oil and season with the salt and black pepper. Serve immediately.
- Combine ingredients for sesame oils in a food processor and set aside. Drizzle white and black homemade sesame oil around plate.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 6.6 g, Fat 4.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 168.1 mg, Sugar 2.1 g
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