Asparagus Tapas with Red Pepper Sauce
Sauteed red peppers add a savory flair to this quick and easy snack.
Ingredients
- 2 large red bell peppers, cored and seeded
- 2 cloves garlic, minced
- 1 Tbs olive oil
- 2 Tbs raspberry vinegar
- 1- 1/2 Tbs chopped fresh basil
- 1/2 tsp salt
- freshly ground pepper
- 1 lb fresh asparagus, trimmed
- 1 sourdough or French baguette loaf
- sliced julienne strips of bell pepper
- snipped fresh basil
- shaved Parmesan cheese (garnish)
Directions
- Coarsely chop bell peppers. Heat olive oil in a large skillet. Add peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.
- Remove from heat and let cool slightly. Place in blender or food processor and puree until smooth; stir in vinegar, basil, salt and pepper.
- Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with bell pepper, basil and Parmesan, if desired.
- Serve with baguette slices.
Nutrition Facts
Calories 57
Calories from Fat 43 (75%)
(7%)Total Fat 5g
(4%)Saturated Fat 1g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 0g
(0%)Cholesterol 0mg
(19%)Sodium 450mg
(0%)Potassium 0mg
Total Carbohydrate 0g
(22%)Dietary Fibre 6g
Sugars 0g
Sugar Alcohols 0g
(11%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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