Spanish Asparagus With Red Peppers, Onion & Garlic
Servings: 4 servings
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Calories: 189kcal
This is a Spanish-inspired recipe of lightly cooked asparagus served with onions, red peppers and garlic sautéed in lashings of olive oil. I love it as a side with fish or steak, and it works great as a potluck dish. If you're looking for recipes with bell peppers and onions or an asparagus recipe, this dish is a winner! This asparagus recipe is vegan, vegetarian, gluten-free, paleo and Whole30-friendly.
Ingredients
- 4 tablespoons olive oil
- ½ large onion finely diced
- 1 large red bell pepper capsicum, finely diced
- 1 teaspoon salt
- 1 garlic clove finely diced
- 2 bunches asparagus spears, hard ends chopped off
- ½ juice of lemon
Instructions
- Add the onion, peppers, olive oil and salt to a medium frying pan and heat over medium heat. Sauté for 10 minutes, stirring regularly, until the onions and peppers are really soft and slightly caramelised.
- Add the garlic and stir through for a minute, turn the heat off and set aside.
- In the meantime, bring a pot of water to a boil and add the asparagus. Season with half a teaspoon of salt. Cook for 2 minutes, then strain and set aside.
- Serve the asparagus cold or quickly reheated in the pan with the onion and pepper mixture spread over the top. This dish can be either hot or cold.
Nutrition
Calories: 189kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 589mg | Potassium: 576mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2985IU | Vitamin C: 68mg | Calcium: 63mg | Iron: 5mg
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