Asparagus With Confetti Vinaigrette

Quick look

  • prep 10 min    cook 10 min
  • serves 4

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.


  • 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.

Nutritional Information(per serving)

  • Calories: 80
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0g
  • Sodium: 750mg
  • Carbs: 17g
  • Protein: 4g
  • Fiber: 4g

Serving size equals 5 spears

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