Healthy Recipes With Tomato Pepper And Asparagus

Asparagus Recipe Ingredients:

1 ½ pounds asparagus
¼ cup red bell pepper, chopped finely
½ large red onion, quartered and chopped into thin slices
½ egg, whole, hard cooked and sieved
1 clove garlic, peeled and minced
2 sprig fresh tarragon
1/8 teaspoon salt
1 tablespoon olive oil, preferably extra virgin

Method:

1. Rinse asparagus and snap off its woody bases, discard them. If you don’t prefer the asparagus with the scales then you can scrap them off too.
2. Finely snip ½ tarragon sprig and set it aside, you should get around ½ tablespoon snipped tarragon.
3. Combine the remaining 1 ½ tarragon sprig and asparagus in a large skillet. Add enough water so as to cover the asparagus and tarragon. Season the liquid with salt and cover the skillet. Cook for about 2 to 3 minutes or until asparagus gets tender and crisp.
4. Drain the tender asparagus and discard any tarragon sprig.
5. Transfer the asparagus in a medium serving plate and drizzle it with ½ tablespoon of extra virgin olive oil.
6. Preheat another skillet over medium heat add the remaining ½ tablespoon of extra virgin olive oil. Stir in chopped onions and minced garlic in hot oil and cook for 2 minutes or till the onions turn tender. Season with salt. Add snipped fresh tarragon and red pepper, cook for another one minute.
7. Spoon this vegetable mixture over the asparagus placed in the serving platter. Sprinkle sieved egg over and serve warm. If you enjoy this recipe chilled then you may cover the dish with a plastic wrap and place the dish in the refrigerator to chill for 4 to 8 hours before serving. This recipe makes 10 servings.

Health Tip:

• Asparagus with red peppers is a very healthy, low calorie, easy recipe which can be made in less than 25 minutes.
• This recipe provides only 28 calories, 1 gm protein, 3 gm carbohydrates, 2 gm fat and 33 mg sodium per serving, thus this recipe can be considered diabetes friendly as well as heart friendly.
• The sieved boiled egg (whole) used in the recipe contributes to the negligible amounts of cholesterol this recipe provides that is 11 mg per serving. To make this recipe cholesterol free you may use only egg white instead of whole egg to sieve. Egg yolk is a rich source of cholesterol and should be avoided if you are on a cholesterol restricted diet.