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Asparagus stalks 12 pcs
Large red peppers 1½ pcs
Olive oil 1¾tbsp
Balsamic vinegar ½ tbsp
Fresh thyme leaves ¼tsp
Salt and pepper
Method of Preparation:
•Peel the asparagus if necessary, and cook the stalks in lightly salted water for four to eight minutes until fork tender.
•Drain the stalks under cold water and set aside.
•Broil the peppers on all sides until lightly scorched.
•Place the cooked peppers in a paper bag for 10 minutes.
•Remove the peppers and peel off the skin.
•Cut open the peppers and remove the stem, seeds and white flesh.
•Puree the peppers in a food processor.
•Mix in the olive oil, balsamic vinegar and thyme.
•Taste; add salt and pepper if desired.
•Place equal amounts of puree on two serving dishes, and top each dish with equal amounts of asparagus. Serve.
Did you know...
Asparagus protects one against certain kinds of cancers. A natural diuretic, it is also packed with antioxidants, folate, fiber, and vitamins A, C, E, K.
Source: Courtesy of Balance Café’s Diabetic Menu, Special to Classifieds