Directions:
- Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
- Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
- Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
- Put mixture in refrigerator until cool.
- Cool asparagus and refrigerate until ready to serve.
- To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8.94 Kcal (37 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 11.51mg | 0% | |
| Potassium | 39.78mg | 1% | |
| Total Carbs | 1.78g | 1% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 0.4mg | 2% | |
| Calcium | 4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 20.88 Kcal (87 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 26.88mg | 0% | |
| Potassium | 92.89mg | 1% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 2.77g | 5% | |
| Dietary Fiber | 1.94g | 3% | |
| Protein | 1.01g | 1% | |
| Vitamin C | 53.1mg | 38% | |
| Iron | 1mg | 2% | |
| Calcium | 9.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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