Ingredients (Serves: 4)
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
Directions:
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.
Nutrition Facts (Per serving:)
Calories - 80
Protein- 4g
Fat- 1g
Cholesterol- 0mg
Sodium - 750mg
calcium 60 mg
fiber 4 g
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