Sauteed Asparagus With Red Bell Pepper And Onions 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, 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

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.

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 BELL PEPPER AND ONIONS



Sauteed Asparagus With Red Bell Pepper and Onions image

Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.

Provided by rasoiyo

Categories     Onions

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1 bunch asparagus
1/2 large red bell pepper
1/4 red onion
2 tablespoons olive oil
1/4 teaspoon freshly grated black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon parmesan cheese
salt

Steps:

  • Wash asparagus and discard ends, cut into half.
  • Cut Red Bell Pepper and Red Onion length wise.
  • Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
  • Add crushed Red Pepper and grated Black Pepper and Salt.
  • Cook for couple more minutes.
  • Serve on the plate, sprinkle Parmesan Cheese.

Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5

SAUTEED ONIONS AND PEPPERS



Sauteed Onions and Peppers image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
  • Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

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.

GRILLED ASPARAGUS AND BELL PEPPER



Grilled Asparagus and Bell Pepper image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS



Asparagus, Julienne Carrots, and Red Peppers image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

10 asparagus, stemmed
1 carrot, julienne
1 red pepper, julienne
1/2-ounce butter
Salt and freshly ground black pepper

Steps:

  • Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

SAUTEED ASPARAGUS



Sauteed Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 8m

Number Of Ingredients 0

Steps:

  • Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

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.

SAUTEED SPRING PEAS, ASPARAGUS, RED PEPPERS AND ONIONS



Sauteed Spring Peas, Asparagus, Red Peppers and Onions image

This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes.

Provided by Pianolady

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb fresh peas or 3/4 lb thawed frozen peas
3/4 lb asparagus, cut obliquely,into 1 inch pieces
1 tablespoon olive oil
1 1/2 teaspoons unsalted butter
1 small red onion, sliced in 1/8 inch rounds
1 large red pepper, seeded,cut into 1/8 inch strips
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup low sodium chicken broth

Steps:

  • Bring a large pot of salted water to a boil.
  • Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
  • Plunge into cold water to stop the cooking process; drain.
  • In a large skillet, heat olive oil and butter over medium heat.
  • Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
  • Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
  • Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 153.4, Fat 5.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 462.9, Carbohydrate 20.5, Fiber 7.1, Sugar 8.4, Protein 7.8

CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 medium red or yellow bell peppers, cored and seeded
1 small onion
1 clove garlic, crushed
1 small piece fresh or dried hot pepper
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/4 pounds trimmed asparagus
1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice
Freshly ground pepper

Steps:

  • Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
  • Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
  • Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
  • Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams

BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O



Beef Stir-Fry With Asparagus, Red Bell Peppers and Caramelized O image

A great summer dish with fresh, local and organic ingredients! Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or saute pan will do the trick. Serve this dish with plain or white rice.

Provided by AllergyGirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon dry sherry
1 tablespoon tamari soy sauce
2 teaspoons cornstarch
1 lb flank steak
2 -3 tablespoons peanut oil
1 sweet onion
1/2 lb asparagus
1 red bell pepper
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
  • Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
  • Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
  • In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
  • Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
  • Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
  • Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
  • Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

PAN-FRIED ASPARAGUS WITH ONIONS



Pan-Fried Asparagus with Onions image

Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.

Provided by Laurie Brenner

Categories     Side Dish     Vegetables     Onion

Time 16m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
1 pound asparagus, trimmed
1 tablespoon butter
¼ cup sliced onion
1 pinch onion salt, or to taste

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat.
  • Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
  • Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
  • Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g

ASPARAGUS WITH GARLIC AND ONIONS



Asparagus with Garlic and Onions image

Asparagus and onions are steamed until tender, then quickly browned in butter with garlic.

Provided by ChocolatePrawns.com

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 6

¼ cup water
½ pound fresh asparagus, trimmed
½ cup diced white onion
3 tablespoons butter
salt and black pepper to taste
2 cloves garlic, thinly sliced

Steps:

  • Pour water into a skillet. Place asparagus and onion in the skillet. Bring water to a boil over medium heat. Cover skillet and steam asparagus and onion 2 to 5 minutes, just until slightly tender. Add a few tablespoons of extra water, if needed, to maintain steam.
  • When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned. Mix in garlic, and continue cooking about 30 seconds. Season with salt and pepper to taste.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 9.1 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 128 mg, Sugar 3.8 g

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 PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 red bell peppers
1/2 cup olive oil
Balsamic vinegar to taste
Course salt and freshly ground pepper to taste
1 1/2 pounds asparagus
Fresh tarragon leaves to garnish

Steps:

  • Preheat broiler.
  • Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
  • Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
  • Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
  • Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
  • Pour a pool of sauce on each plate and garnish with tarragon leaves.

ASPARAGUS AND RED PEPPER FRITTATA



Asparagus and Red Pepper Frittata image

What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. -Toni Donahue, Westerville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

12 fresh asparagus spears, trimmed
1/2 teaspoon plus 3 tablespoons olive oil, divided
10 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/2 large sweet red pepper, julienned
3 fresh basil leaves, thinly sliced
1/2 cup shredded pepper Jack cheese

Steps:

  • Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 370mg cholesterol, Sodium 692mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION



Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

SAUTEED ASPARAGUS



Sauteed Asparagus image

Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.

Provided by Spike.STL

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
2 tablespoons extra-virgin olive oil
¼ cup water
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

  • Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g

ROASTED ASPARAGUS AND RED ONION QUESADILLAS



Roasted Asparagus and Red Onion Quesadillas image

Categories     Cheese     Onion     Appetizer     Bake     Broil     Super Bowl     Vegetarian     Asparagus     Poker/Game Night     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre

Number Of Ingredients 11

Quesadillas
1 pound asparagus, trimmed
3 tablespoons olive oil
1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
eight 6- to 7-inch flour tortillas
1/2 pound pepper Jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander
Cumin Lime Cream
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

Steps:

  • For Quesadillas:
  • Preheat oven to 500°F.
  • In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
  • Preheat broiler.
  • Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
  • Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
  • Make cumin lime cream while quesadillas broil.
  • For Cumin Lime Cream:
  • In a small bowl, whisk together well cream ingredients.
  • Cut quesadillas into wedges and serve with cumin lime cream.

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From primaverakitchen.com


ASPARAGUS SALAD WITH ROASTED BELL PEPPERS RECIPE
Directions. Step 1. Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them, cut side down, on a baking sheet. Bake the peppers for about 15 minutes, or until the ...
From foodandwine.com


SAUTEED PEPPERS AND ONIONS RECIPE | REAL SIMPLE
Directions. Step 1. Heat the butter and olive oil in a medium skillet over medium heat. Add the bell pepper, onion and salt. Cook until soft and golden, 7 to 8 minutes. Advertisement.
From realsimple.com


ULTIMATE SAUTEED VEGETABLES – A COUPLE COOKS
2022-04-07 Add olive oil to a large skillet and heat it over medium high heat. Add the veggies and cook until tender, stirring frequently. Use the following approximate timing: Frozen peas: ~2 minutes. Greens (kale, spinach): ~3 minutes. Mushrooms: ~7 minutes. Broccoli, asparagus: ~8 minutes. Cauliflower, onions: ~10 minutes.
From acouplecooks.com


QUICK SAUTEED PEPPERS AND ONIONS - A COUPLE COOKS
2021-03-06 In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Taste and add additional salt to taste. Serve immediately. folder.
From acouplecooks.com


SZECHUAN ASPARAGUS & RED PEPPERS RECIPE | LAND O’LAKES
STEP 1. Place water and asparagus in 2-quart casserole dish. Cover; microwave 3-4 minutes or until asparagus is crisply tender. Drain; set aside. STEP 2. Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium-high heat, stirring constantly, 1 minute or until onion is softened. Add asparagus; continue cooking, stirring ...
From landolakes.com


20-MINUTE PASTA WITH ASPARAGUS, BELL PEPPER AND TOMATOES
2017-02-10 Heat 1 tablespoon of oil in a large skillet on medium-high. Add garlic, and bell pepper strips and cook for about 3 minutes until soft. Remove to a plate and set aside. Add the remaining tablespoon of oil to the pan, add tomatoes and cook for a couple of minutes. Stir in basil and cook for 30 seconds.
From healthiersteps.com


ASPARAGUS, SQUASH, AND RED BELL PEPPER SAUTé
2014-04-12 Instructions. Heat the oil in a wide skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden. Add the wine, bell peppers, squash, asparagus, and optional scallions. Sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, 5 to 8 minutes.
From vegkitchen.com


ASPARAGUS WITH RED PEPPERS RECIPE - EATINGWELL
Drain well; discard tarragon sprigs. Transfer to a serving platter. Drizzle with 1 tablespoon of the olive oil. Step 3. Meanwhile, cook onion and garlic in a large skillet in the remaining 1 tablespoon hot oil until tender. Stir in bell pepper, salt, and reserved chopped …
From eatingwell.com


SAUTéED PEPPERS, ASPARAGUS, AND ZUCCHINI RECIPE | EATINGWELL
Step 1. In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender. Advertisement. Step 2. Stir in garlic, salt and black pepper; cook and stir for 1 minute.
From eatingwell.com


GARLIC AND RED PEPPER ASPARAGUS RECIPE | MYRECIPES
Preheat oven to 425°. Combine asparagus, olive oil, salt, crushed red pepper, black pepper, and garlic on a jelly-roll pan; toss to coat. Bake at 425° for 8 …
From myrecipes.com


SAUTEED ASPARAGUS (BEST RECIPE WITH GARLIC BUTTER!) - RASA MALAYSIA
2022-05-23 Cut the bottom part of the asparagus stems, about 1-2 inches. Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic. Add salt and ground black pepper. Add a squirt or two lemon juice, if using.
From rasamalaysia.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS
Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. Advertisement. Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate. Reviews.
From diabetesfoodhub.org


10 BEST ASPARAGUS MUSHROOMS RED PEPPER RECIPES | YUMMLY
panko bread crumbs, asparagus, salt, red pepper, garlic, red wine vinegar and 3 more Red Pepper Rolls L'Antro dell'Alchimista salt, vegetable …
From yummly.com


SAUTEED SUMMER SQUASH WITH BELL PEPPERS AND ONIONS
2011-06-17 Instructions. Heat the olive in a large skillet and then add the onions. Cook at medium heat, for about 2 minutes, stirring infrequently. Stirring infrequently is the key to a great saute - the more your stir, the less the veggies will be crisp as desired. Add the bell pepper, let that cook for a couple minutes and then add the squash.
From barefeetinthekitchen.com


DELICIOUS ASPARAGUS WITH RED PEPPER DRESSING | BONNIE PLANTS
Fill a skillet with water. Bring the water to a boil over high heat; add the asparagus. Cook for 5 minutes or until tender. Drain and run the asparagus under cold water to stop the cooking process. Arrange the asparagus on a platter or divide among 4 plates. Drizzle each serving with about ¼ cup dressing and sprinkle with goat cheese.
From bonnieplants.com


EASY SAUTEED PEPPERS – A COUPLE COOKS
2020-09-19 It’s important to heat the oil before adding the veggies to the pan: wait until it shimmers! Cook on medium high heat and stir occasionally. Watch that the heat is not too high. Cook until crisp tender, or very tender: you choose! You’ll need about 10 to 12 minutes for crisp tender, and about 15 for very tender.
From acouplecooks.com


ASPARAGUS SAUTé RECIPE | MYRECIPES
Asparagus and red bell pepper are sauteed in melted butter and served with a sprinkling of salt and pepper. How simple and delicious is that? How simple and delicious is that? Eating all your veggies is easy when the veggie is Asparagus Saute.
From myrecipes.com


SAUTéED ARUGULA WITH RED BELL PEPPERS - COOKING CHAT
2021-04-02 Add the red bell peppers, sauté for 7 to 10 minutes, until they begin to soften and turn brown. Add garlic: Add the minced garlic to the skillet, and sauté for another minute. Stir in arugula: Gradually stir in the arugula, and cook until the arugula begins to wilt, about 3 minutes. Add salt to taste and pinch of red pepper flakes if using.
From cookingchatfood.com


SKILLET ASPARAGUS AND ROASTED BELL PEPPERS RECIPE | MYRECIPES
Cook, covered, 5 minutes or until asparagus is crisp-tender, stirring frequently. Remove from pan onto a serving platter. Remove from pan onto a serving platter. Advertisement
From myrecipes.com


BALSAMIC PEPPERS AND ONIONS RECIPE - COOKIN CANUCK
2019-09-25 Add the onions, cover and cook, stirring occasionally, until the onions are softened and lightly browned, about 30 minutes. Stir in the red and orange peppers, and cook until tender, about 10 minutes. Stir in the garlic, balsamic vinegar, oregano, salt and pepper. Cook for 1 minutes. Serve or store in an airtight container in the refrigerator.
From cookincanuck.com


SIMPLE SAUTéED PEPPERS | THE EASIEST COLORFUL VEGGIE SIDE DISH
2020-02-21 Sautéed Peppers. Author: Julie Blanner. Prep Time 2 mins. Cook Time 5 mins. Total Time 7 mins. Sautéed bell peppers are a quick and easy way to add veggies, color, flavor and texture to an array of dishes. Perfect for fajitas and topping pizza or tacos. Rate Recipe. Cook Mode Prevent your screen from going dark.
From julieblanner.com


10 BEST ASPARAGUS MUSHROOMS ONION SAUTE RECIPES - YUMMLY
2022-05-21 eggs, butter, bell pepper, grated Parmesan cheese, onion, cold water and 10 more Lemon Risotto with Asparagus On dine chez Nanou risotto rice, onion, grated Parmesan cheese, asparagus, olive oil and 5 more
From yummly.com


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