Recipe courtesy of Brian Duffy
Asparagus, Julienne Carrots, and Red Peppers
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 99
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 413 mg
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 99
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 413 mg
Ingredients
Directions
- Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.
