ASPARAGUS WITH ROASTED RED PEPPERS

      Title: ASPARAGUS WITH ROASTED  RED PEPPERS
  Categories: Vegetarian, Side dish, Inet
       Yield: 4 Servings
  
   1 1/2 c  Asparagus
       1 md Red pepper
       1 ts Freshly minced garlic
       1 ts Balsamic vinegar
            -Salt
            -Pepper
  
    Remove hard bottom stem of asparagus and slice rest of stalk into
   approximately 1-inch pieces.  Blanch asparagus and put into-cold
   water to stop it from cooking further. Drain and set aside.
   
    Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning
   occasionally.  When skin has darkened and blistered, remove pepper
   from oven.  Transfer to bowl and cover with aluminum foil. Let cool
   30 minutes, then peel off skin and seed pepper.  Slice into julienne
   strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let
   marinate a few minutes, then toss peppers with asparagus.  Add salt
   and pepper to taste and serve.
   
    Per serving (1/2 cup):
   
    Calories: 16 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: trace
   
    Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE
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