To: Sally Charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
From Dr. Dean Ornish's Program for Reversing Heart Disease.
Asparagus with Roasted
(Makes 4 servings)
1 1/2 cups asparagus 1 medium red pepper 1 teaspoon freshly minced
garlic 1 teaspoon balsamic vinegar Salt Pepper
Remove hard bottom stem of asparagus and slice rest of stalk into
approximately 1-inch pieces. Blanch asparagus and put into-cold water to
stop it from cooking further. Drain and set aside.
Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning
occasionally. When skin has darkened and blistered, remove pepper from
oven. Transfer to bowl and cover with aluminum foil. Let cool 30
minutes, then peel off skin and seed pepper. Slice into julienne strips
and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a
few minutes, then toss peppers with asparagus. Add salt and pepper to
taste and serve.
Per serving (1/2 cup):
Calories: 16 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: trace