QualityHealth Network
We apologize if you're having problems printing your favorite recipe in Internet Explorer 6.0. Please try printing from another browser, or simply copy and paste the text into a Word document and print from there.
Recipe: Asparagus with Peppers and Olives
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
 
Ingredients:
  • 1-1/2 Lbs. asparagus, tough ends trimmed and cut into 3-0/1 inches lengths
  • 1 Tbs. olive oil
  • 1 red bell pepper\cooked, cored, seeded and cut into julienne strips
  • 1 yellow bell pepper\cooked, cored, seeded and cut into julienne strips
  • 1/4 cup Spanish olives, sliced
This Recipe is considered:
Low Calorie
Low Cholesterol
Cooking Directions:
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Rinse asparagus under cold water. Drain and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Saute bell peppers 2-3 minutes or until slightly softened. Stir in asparagus and saute until hot. Sprinkle with olives and season with pepper to taste.
 
Per Serving: calories 89, fat 7.8g, calories from fat 79%, protein 4.3g, cholesterol 0.0mg, dietary fiber 4.1g

Nutrients Exchanges
Calories 89 Milk Exchanges 0.0
Protein 4.3g Vegetable Exchanges 2.0
Carbohydrates 10.3g Fruit Exchanges 0.0
Dietary Fiber 4.1g Bread Exchanges 0.0
Sugar 4.8g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 7.8g Lean Meat Exchanges 0.0
Saturated Fat 1.5g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 4.4g Fat Exchanges 0.9
Poly-unsaturated Fat 1.9g
% Calories from Fat 79%    
Cholesterol 0.0mg
Sodium 217.1mg
Vitamins Minerals
Vitamin A 238.6IU Calcium 44.4mg
Thiamin (B1) 0.5mg Copper 0.6mg
Riboflavin (B2) 0.3mg Iron 1.8mg
Niacin (B3) 2.2mg Magnesium 36.2mg
Vitamin B6 0.3mg Manganese 0.5mg
Vitamin B12 0.0mcg Phosphorus 103.4mg
Vitamin C 84.9mg Potassium 529.9mg
Vitamin E 6.5IU Selenium 4.3mcg
Folate 223.6mcg Sodium 217.1mg
Pantothenic Acid 0.6mg Zinc 0.9mg