1 lb. asparagus, cut into 1" pieces
1 sweet red pepper
2 tbsp pitted and chopped imported black olives
2 cloves garlic, minced
2 tbsp lemon juice
1 tbsp Italian parsley, chopped fresh
dash of hot pepper sauce
salt
black pepper
2 tbsp Fontina cheese, shredded , or provolone cheese
Roast the red pepper by placing on a high gas flame, on a hot grill or under the broiler for 10 minutes, turning until all sides are black.
Wrap the pepper in a damp towel and leave to rest for 5 minutes, or until cool enough to handle.
Using your finger or a sharp knife, peel off the skin; rub off any black charred spots with the damp towel.
Cut the pepper into ½-inch pieces.
In a large non-stick frying pan over medium-high heat, cook the asparagus and garlic for 1 minute, stirring constantly.
Add the lemon juice; cover and cook for 2 minutes, or until the asparagus is bright green and crisp-tender.
Remove from the heat.
Stir in the red peppers, olives, parsley and hot-pepper sauce; add salt and black pepper to taste.
Serve topped with the fontina or porvolone.
Sugar: 4g
:
Calcium: 80mg
Calories: 77kcal
Carbohydrates: 8g
Cholesterol: 9mg
Fat: 4g
Fiber: 3g
Iron: 3mg
Potassium: 312mg
Protein: 5g
Saturated Fat: 2g
Sodium: 180mg
Vitamin A: 2197IU
Vitamin C: 53mg
