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
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