Asparagus Tapas with Red Pepper Sauce
By Fruits & Veggies - More Matters
A zesty start to lead any meal in the right direction.
- 1 tablespoon. olive oil
2 large red bell peppers, coarsely chopped, plus thin strips for garnish
2 cloves garlic, minced
1 1/2 pounds asparagus, trimmed
2 tablespoons raspberry vinegar
1 1/2 tablespoons fresh basil, chopped, plus additional for garnish
1/4 teaspoons salt
black pepper, freshly ground
Parmesan cheese shavings, for garnish
2 whole wheat bagels, halved and toasted
In a large skillet, heat the oil over medium heat.
Add the bell peppers and garlic; cook, stirring occasionally, for about 15 minutes, or until the peppers are soft.
Remove from the heat and let cool slightly.
Meanwhile, in a large saucepan of boiling salted water, cook the asparagus for 4 to 5 minutes, or until crisp-tender; drain.
In a blender or food processor, puree the bell peppers until smooth.
Stir in the vinegar, basil, salt, and season to taste with black pepper.
To serve, spoon the red pepper sauce onto a platter and arrange the asparagus on top.
Garnish with the bell pepper strips, chopped basil, and Parmesan shavings.
Serve with the toasted bagels.
Each serving provides: An excellent source of vitamin A, vitamin C and fiber, and a good source of folate and calcium.
- Total Fat:5.1g
- Saturated Fat:1.2g
- Dietary Fiber:10g
- % of Calories from Fat:18%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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