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
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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