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Asparagus with Red Pepper & Lemon Vinaigrette
Asparagus with Red Pepper & Lemon VinaigretteVidalia onions are quite sweet, and fans claim they can be eaten out of hand like an apple. Vidalias are most abundant in spring and early summer. Look for other sweet onions, too, such as Maui or Walla Walla.
  • 2 large red bell peppers, diced
  • 1/2 cup shredded carrot
  • 1/2 cup peeled, diced cucumber
  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • 1/4 cup tomato juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds asparagus

1. In a medium bowl, combine bell peppers, carrot, cucumber, onion, tomato juice, 2 tablespoons of the lemon juice, the olive oil, vinegar, salt, and black pepper. Cover and let stand at room temperature at least 15 minutes to blend flavors.

2. In large deep skillet, bring one inch of water to a boil over high heat. Add asparagus and return to a boil; cook until asparagus are crisp-tender, three to four minutes. Transfer asparagus to a bowl of ice water to stop the cooking. When cool, lift from ice water, pat dry, and arrange on platter.

3. Drizzle asparagus with remaining 2 tablespoons lemon juice. Then spoon red pepper and lemon vinaigrette on top.


Nutritional Information
Per serving: 87 calories, 5g total fat, 0.7g saturated fat, 3.6g monounsaturated fat, 0.6g polyunsaturated fat, 2.9g dietary fiber, 3g protein, 10g carbohydrate, 0mg cholesterol, 243mg sodium.
Good source of: beta-carotene, vitamin C, folate.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
15