Asparagus Red Peppers Olives Recipes

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ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS



Sauteed Garlic Asparagus with red Peppers image

Some of you may want to steam the asparagus first but I like the taste of crunchy asparagus just heated through - Look at the fat and calorie count of this recipe

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, snipped off coarse ends,cut into 1 inch angled pieces
1 1/2 teaspoons olive oil
1/2 red bell pepper, cut into thin 1 inch strips
3 cloves garlic, minced
1/2 teaspoon balsamic vinegar
salt & pepper

Steps:

  • Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
  • Remove from heat and season with salt& pepper and the vinegar.

Nutrition Facts : Calories 46.2, Fat 1.9, SaturatedFat 0.3, Sodium 3.4, Carbohydrate 6.2, Fiber 2.8, Sugar 2.9, Protein 2.8

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES



Sauteed Asparagus with Red Peppers & Olives image

Delicious as a side dish, this easy saute becomes a simple vegetarian entree tossed with pasta and sprinkled with cheese.

Provided by Dancer

Categories     Vegetable

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1 small red onion, peeled,finely chopped
1 lb fresh asparagus, trimmed,peeled and cut into 1 inch pieces
1 large red bell pepper, seeded,deveined and cut into 1 inch pieces
1/4 cup pitted chopped kalamata olive
1 small lemon, juice of

Steps:

  • In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
  • Toss in the chopped olives and the lemon juice and cook another minute.
  • Serve immediately.

FLOUNDER, RED PEPPER CREAM, AND ASPARAGUS RISOTTO



Flounder, Red Pepper Cream, and Asparagus Risotto image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 (8-ounce) flounder fillets
Salt and pepper
1 pound asparagus, trimmed and cut into 1-inch lengths
1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
1/2 cup jarred roasted red peppers
1/2 cup alfredo pasta sauce, store bought
Fresh basil, for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
  • Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS



Chicken with Asparagus and Roasted Red Peppers image

This is a one dish meal that can be prepared quickly and easily.

Provided by MKATES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
½ cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
½ cup shredded mozzarella cheese

Steps:

  • Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
  • Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g

ASPARAGUS, SQUASH & RED PEPPER SAUTE



Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS WITH RED AND YELLOW COULIS



Asparagus With Red and Yellow Coulis image

Provided by Moira Hodgson

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 yellow bell peppers
4 red bell peppers
1 cup extra-virgin olive oil plus oil for drizzling
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
40 asparagus spears
Fresh tarragon leaves

Steps:

  • Cut peppers in quarters and remove stems and seeds. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes. Drain.
  • Combine red peppers in a blender or food processor with half the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside. Repeat process with yellow peppers.
  • Cut tough stems from asparagus. With vegetable peeler, pare away tough skin from lower half of stalk. Rinse asparagus in cold water.
  • Steam asparagus until tender but firm. Drain and sprinkle with olive oil. Cool to room temperature before serving.
  • On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another. Arrange asparagus on top; garnish with tarragon.

ASPARAGUS, SQUASH, AND RED PEPPER SAUTé



Asparagus, Squash, and Red Pepper Sauté image

An appealing vegetable trio is enlivened by a wine-scented sauté.

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 tablespoons light olive oil
1/4 cup dry white wine
2 medium red bell peppers, cut into short strips
2 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
6 ounces slender asparagus, bottoms trimmed and cut into 1 1/2-inch lengths
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil and wine in a wide skillet. Add the bell peppers, squash, and asparagus, and sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.
  • Now that the seasons for fresh produce have been stretched by imports, it's not quite as much of a thrill to see the first asparagus of early spring. A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins. Still, I like to stick with vegetables that are in season by buying locally. Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
  • Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender. Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added. Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist. Cover and cook until tender-crisp to your liking. How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
  • Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and sauté it in olive oil with minced garlic.
  • Calories: 73
  • Total Fat: 4g
  • Protein: 1g
  • Carbohydrate: 5g
  • Cholesterol: 0mg
  • Sodium: 5mg

ASPARAGUS WITH RED AND YELLOW PEPPER COULIS



Asparagus With Red And Yellow Pepper Coulis image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 red bell peppers
2 yellow bell peppers
1/2 cup extra-virgin olive oil
Tarragon vinegar to taste
Coarse salt and freshly ground pepper to taste
3 pounds asparagus
Fresh tarragon leaves to garnish

Steps:

  • Cut peppers into quarters and remove stems and seeds.
  • Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
  • Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree. Add vinegar, salt and pepper to taste. Set the sauce aside. Repeat the process with the yellow peppers.
  • Cut tough stems from asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse in cold water.
  • Either cook asparagus in steamer or tie it in a bundle standing in two inches of water. Cook until spears are tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
  • Pour a small pool of yellow and red sauce on either side of the asparagus on each plate. Garnish with tarragon leaves and serve at room temperature.

ASPARAGUS, RED PEPPER, & POTATO SALAD



Asparagus, Red Pepper, & Potato Salad image

Categories     Salad     Sauce     Pepper     Potato     Picnic     Asparagus     Spring     Kosher

Yield feeds 5 to 6

Number Of Ingredients 14

The Veggies
1 pound new red potatoes
1 pound asparagus
1/2 large red bell pepper, seeded
1/2 cup slivered red onion
The Dressing
5 tablespoons Creole mustard (preferably Zatarain's) or spicy brown mustard
6 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic, pressed or finely minced
6 tablespoons olive oil
Tabasco sauce

Steps:

  • Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
  • Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple of dashes of Tabasco to boost the flavor to your liking.
  • Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.

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