- 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
Directions
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.
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Nutrition Facts
- 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
