Asparagus With Confetti Vinaigrette

Fresh asparagus was once one of the most anticipated signs of spring, but these days it’s available in markets year-round. When it’s sprinkled with a light and colorful vinaigrette and has only one gram of fat per serving, you’ll want to enjoy it often.

Ingredients

• 1 1/2 pounds asparagus
• 1 1/4 teaspoons salt
• 2 large red bell peppers, finely chopped
• 2 large yellow bell peppers, finely chopped
• 4 scallions, thinly sliced

• 2 teaspoons fresh thyme or 1/2 teaspoon dried
• 1/3 cup reduced-sodium chicken broth
• 3 tablespoons white wine vinegar
• 1/2 teaspoon pepper

How to make it  20 minutes



• 1

  Prepare asparagus. Bring 1/2 inch of water to a simmer in large skillet over medium-high heat. Add asparagus and 1 teaspoon salt. Simmer until asparagus is tender, 3 to 4 minutes. Transfer to platter. Keep warm.
• 2

  Wipe skillet dry. Coat with nonstick cooking spray and set over medium-high heat. Sauté red and yellow peppers until tender, about 4 minutes. Stir in scallions and thyme and cook 1 minute longer.
• 3

  Stir in broth and vinegar and bring to a simmer. Sprinkle with pepper and remaining salt and pour over asparagus.
• 4

  Divide into 4 portions.