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Asparagus and Red Peppers
asparagus, trimmed and fibrous stalks peeled
red bell pepper, seeded and cut into ½ inch stripes
tablespoon fresh lemon juice
teaspoon olive oil
teaspoon crusted red pepper
teaspoon grated lemon zest
Heat oven to
the vegetables on the baking sheet. Bake until tender, shaking
the pan occasionally, 15 to 18 minutes. Transfer the
vegetables to a bowl, toss them with the lemon zest and serve.
Spray a non-stick baking sheet with cooking spray. In a large
bowl combine the asparagus and red bell peppers strips. Spray
with cooking spray. And the lemon juice, oil, salt and crushed
red peppers; toss well to coat.
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