Asparagus with Red Pepper Sauce
This is great as a side dish to grilled chicken.

Servings: 4

• 1 1/2 pounds fresh asparagus, tough ends trimmed
• 2 large red bell peppers, cored and seeded and chopped
• 2 cloves garlic, minced
• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons raspberry vinegar
• 1 1/2 Tablespoons chopped fresh basil
• 1/2 teaspoons salt
• Fresh ground black pepper to taste
• Extra red bell pepper, basil and Parmesan cheese for garnish (optional)

Heat oil in nonstick skillet and add chopped red bell peppers. Cook and stir over medium heat until peppers are softened (15 minutes). Remove from heat and let cool slightly. Place peppers in blender and puree until smooth. Stir in vinegar, basil and salt and pepper.

Cook asparagus spears in boiling water for 4 to 5 minutes until crisp tender. Arrange sauce on serving platter and place over the sauce. Garnish with thin slices of bell pepper, basil and Parmesan cheese if desired.

Per Serving without garnish: 70 Calories; 4g Fat (41.7% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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