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.
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
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
ORZO WITH ROASTED RED PEPPERS & ASPARAGUS
Quick vegan dish I threw together last night... I love orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well. I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.
Provided by Kozmic Blues
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions.
- Heat skillet over medium heat.
- Spray with non stick cooking spray.
- Add Earth Balance margarine and garlic and cook until fragrant.
- Add chopped roasted red peppers and spices to taste.
- Reduce heat to low, add chopped asparagus and stir to coat.
- Drain orzo, reserving about 1 cup of the pasta cooking liquid.
- Add orzo to skillet, and gently mix, adding pasta water as needed.
Nutrition Facts : Calories 168.6, Fat 6.2, SaturatedFat 1.1, Sodium 76, Carbohydrate 23.6, Fiber 2.1, Sugar 1.2, Protein 5.2
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
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
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 RELISH
Make and share this Roasted-Red-Pepper Relish recipe from Food.com.
Provided by Porfavorcorona
Categories Spreads
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss the roasted peppers with the sun-dried tomatoes.
- Slice the fresh tomatoes, some in half and some in quarters, and add to bowl.
- Add the basil, vinegar, and oil, and mix.
- Season to taste with salt and pepper.
- Allow the relish to macerate for about an hour before serving.
Nutrition Facts : Calories 287.8, Fat 27.6, SaturatedFat 3.8, Sodium 152.7, Carbohydrate 10.7, Fiber 3.3, Sugar 6.3, Protein 2.5
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