Asparagus with Roasted Red Peppers

1 1/2 cups asparagus
1 medium red pepper, quartered and seeded
2 tsp. finely minced fresh garlic
2 tsp. fresh lemon juice

Place red peppers on baking sheet, skin side up. Roast the red pepper under the broiler about five minutes. When the skin has darkened and blistered, remove the pepper from the oven. If need be, rearrange slices of peppers while broiling to expose all surfaces to heat. Don't be concerned if the "skin" turns black. Transfer to a bowl and cover with aluminum foil. Let it cool for 30 minutes. Remove the hard bottom stem of the asparagus and slice the rest of the stalk into approximately one inch pieces. Steam the asparagus for about 10 minutes, adding the tips halfway through cooking time.

Peel off the skin of the red peppers and slice into julienne strips. Toss 3/4 cup roasted pepper with the garlic and lemon juice. Let marinate for a few minutes, then toss the peppers with the asparagus. Serve immediately. Serves four. May be served as a hot side dish or cold on a bed of lettuce.

Nutritional Information per Serving:
Calories: 33
Fat, gm: 0.4
Cholesterol, mg: 0
Sodium, mg: 10
Diabetic exchanges: 1 vegetable

Recipe Source: Susan Lewis MPH, RD, Cardiac Dietitian, Loma Linda University Medical Center
Heart Healthy Food Sponsored by the Loma Linda International Heart Institute
May, 1998