Archive for September, 2014

Asparagus with Peppers

Monday, September 1st, 2014




A low calorie, zero cholesterol, and low sodium vegan and vegetarian recipe that adds a level of elegance and class to any meal.


1 tbsp olive oil

1-1/2 lb asparagus, tough ends trimmed and cut into 3 in. lengths

1 red bell pepper, seeded and cut into thin strips

1 yellow bell pepper, seeded and cut into thin strips


Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Rinse asparagus under cold water. Drain and set aside. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté bell peppers 2-3 minutes, or until slightly softened. Stir in asparagus and sauté until hot. Season with pepper to taste. Serve at room temperature, if desired.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 86; % Calories From Fat 39.8%; Total Fat 3.8g; Saturated Fats 0.6g; Mono-unsaturated Fats 2.5g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 5.6mg; Total Carbohydrates 11g; Dietary Fiber 4.6g; Sugar 4.4g; Protein 4.5g.

More Information:


Thiamin B1 0.27 mg
Vitamin B12 0 mcg
Vitamin K 74 mcg
Vitamin A 2300 IU
Niacin B3 2.4 mg
Pantothenic Acid 0.64 mg
Riboflavin B2 0.28 mg
Vitamin C 130 mg
Vitamin D 0 IU
Vitamin B6 0.32 mg
Vitamin E 2.9 mg
Choline 29 mg


Manganese 0.36 mg
Magnesium 33 mg
Calcium 48 mg
Zinc 1.1 mg
Phosphorus 110 mg
Copper 0.38 mg
Fluoride 0 mcg
Selenium 4.1 mcg
Sodium 5.6 mg
Potassium 500 mg
Iron 4 mg