Asparagus With Confetti Vinaigrette

This asparagus recipe makes a light and crunchy Thanksgiving side dish.

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.

Cooking time: 10 minutes
Prep time: 10 minutes

You Will Need
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

What to Do
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.

Serves: 4

Per serving (5 spears): Calories 80, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 750 mg, carbohydrate 17 g, fiber 4 g, protein 4 g, calcium 60 mg

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