- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 2 bunches
- (approx. 48 spears) asparagus, trimmed of woody stems
- 2 tbsp
- olive oil, divided
- 30 mL
- 1/4 tsp
- salt
- 1 mL
- dash of pepper
- 1/2 cup
- finely diced red onion
- 125 mL
- 1
- red bell pepper, finely diced
- 1 tbsp
- Italian herb seasoning paste
- 15 mL
- 2 tbsp
- balsamic vinegar
- 30 mL
- 1 tsp
- chopped fresh thyme
- 5 mL
Method
Step 1
Preheat oven to 350°F (180°C). Place asparagus on a parchment-paper-lined baking tray, drizzle with 1 tbsp (15 mL) olive oil and season with salt and pepper. Roast for about 10 min. or until lightly browned.
Step 2
Heat remaining oil in a medium skillet over medium-high heat. Sauté onion for 2 min.; stir in red pepper and continue to sauté for another few minutes or until red pepper is tender.
Step 3
Stir in seasoning paste and balsamic vinegar. Add thyme and remove from heat. Serve on a platter or portion asparagus onto individual plates and top each with a spoonful of red pepper relish.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 70
- Fat:
- 4 g
- Carbs:
- 7 g
- Fibre:
- 2 g
- Protein:
- 2 g
- Sodium:
- 45 mg
- Potassium:
- 240
