Skillet Asparagus and Roasted Bell Peppers |
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Prep Time: 2 Minutes Cook Time: 7 Minutes |
Ready In: 9 Minutes Servings: 4 |
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Asparagus and roasted bell peppers are cooked in light balsamic vinaigrette and are ready in less than 10 minutes! Ingredients:
cooking spray |
3 tablespoons light balsamic vinaigrette (such as ken's steak house lite), divided |
1 tablespoon water |
12 ounces asparagus spears, trimmed |
1 cup chopped bottled roasted red bell peppers |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and 1 tablespoon water to pan. Place asparagus in pan. Cook, covered, 5 minutes or until asparagus is crisp-tender, stirring frequently. Remove from pan onto a serving platter.
2. Add 1 tablespoon vinaigrette to pan. Add bell pepper; cook 1 minute. Spoon over asparagus. Drizzle 1 tablespoon vinaigrette over asparagus and bell pepper; sprinkle with parsley.
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