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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
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