Asparagus with Red Pepper Sauce - 5g Carbs
Prep Time: 5 Minutes
Servings: 2
1/2 lb asparagus stalks
1 1/2 large large red eppers
1 3/4 Tbsp olive oil
1/2 Tbsp balsamic vinegar
1/4 tsp fresh thyme leaves
Salt & pepper
Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, until fork tender. Drain under cold water
and set the stalks 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 the food processor. Mix in the olive
oil, balsamic vinegar and thyme. Taste for seasoning and add salt and
pepper if desired. Place equal amount of the puree on 2 serving
dishes. Top with equal amounts of asparagus.
73 Calories, 3g Protein, 3g Fat, 5g Carbs
Exchanges: 1 Vegetable, 1 Fat
From: The Diabetic Newsletter