Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Asparagus | 6 spears (90g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup Asparagus
- 1 med Red pepper
- 1 tsp Freshly minced garlic
- 1 tsp Balsamic vinegar
- -Salt
- -Pepper
- =
Directions
1 Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces.
2 Blanch asparagus and put into-cold water to stop it from cooking further.
3 Drain and set aside.
4 roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally.
5 When skin has darkened and blistered, remove pepper from oven.
6 Transfer to bowl and cover with aluminum foil.
7 Let cool 30 minutes, then peel off skin and seed pepper.
8 Slice into julienne strips and toss ½ cup roasted pepper with garlic and vinegar.
9 Let marinate a few minutes, then toss peppers with asparagus.
10 Add salt and pepper to taste and serve.