Its asparagus season and the best time to eat this delicious vegetable that’s rich in nutrients and low in calories. Roasted, grilled or lightly steamed, it’s versatile as a side dish or in salads and soups.  Here’s a recipe adapted from our friends at Foodland Ontario (www.ontario.ca/foodland/foodland-ontario)  that’s perfect as a take-to-work lunch, a side salad or to serve at a backyard barbecue.

ROASTED ASPARAGUS AND SWEET PEPPER ANTIPASTI

Preparation Time: 15 minutes  Roasting Time:   8 minutes  Serves:  6

1                                  bunch Asparagus, about 1 lb (500 g)

1                                  each Sweet Orange and Yellow Pepper

3 tbsp (45 mL)           olive oil

Salt

1/2 cup (125 mL)       mini mini bocconcini, cut in half

1-1/2 cups (375 mL)  cherry Tomatoes

2 tbsp (25 mL)           balsamic vinegar

1/4 tsp (1 mL)            hot pepper flakes

1/3 cup (75 mL)         thinly shredded fresh basil

Break off asparagus stems where they snap easily; discard ends or use for stock. Diagonally slice asparagus in half. Core and seed orange and yellow peppers; slice into 1/2-inch (1 cm) wide strips. Place asparagus on rimmed baking sheet and peppers on another. Toss each with 1 tbsp (15 mL) oil and pinch of salt. Roast in 400°F (200°C) oven until tender, 5 to 7 minutes for asparagus and 8 to 10 for peppers. Turn into large bowl.

Stir in bocconcini, tomatoes, remaining oil, vinegar, hot pepper flakes and pinch of salt.  Cover and refrigerate for up to 1 day.  Stir in basil right before serving.

TIP: Try spreading a wrap with a little hummus, then fill with salad. Wrap and enjoy as a vegetarian sandwich.

Nutrients Per Serving:  Calories  140,  Protein  5 grams,  Fat  10 grams,  Carbohydrate 9 grams,  Fibre  3 grams,  Sodium  110 mg