[quicklook-recipe prep_time=”10 min” cook_time=”10 min” serves=”4″ details=”” ]
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-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 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
[/ingredients-left]
[ingredients-right]
- 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
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ] Stir in broth and vinegar and bring to a simmer. Sprinkle with pepper and remaining salt and pour over asparagus.[/step-item]
[step-item number=”4″ image_url=”” title=”” ] Divide into 4 portions.[/step-item]
[/step-list-wrapper]
[nutrition-info calories=”80″ calories_fat=”” fat=”1g” sat_fat=”0g” choles=”0g” sodium=”750mg” carbs=”17g” sugars=”” protein=”4g” fiber=”4g”]
Serving size equals 5 spears
[/nutrition-info]
