Yield: 4 Servings
|2 tablespoons||Walnut or vegetable oil|
|½ cup||Roasted red bell peppers; chopped (from, 7.25-oz. jar)|
|¼ cup||Chopped walnuts|
|1 small||Garlic clove; minced|
|1 can||(15 oz.) Green Giant Extra LongTender Green Asparagus spears; drained|
Heat oil in medium skillet over medium-high heat until hot. Add roasted bell peppers, walnuts and garlic; cook and stir 1½ to 2 minutes or until thoroughly heated.
Carefully drain asparagus; place on paper towels and pat dry. Arrange asparagus in serving dish. Spoon warm roasted bell pepper mixture over asparagus. Sprinkle with salt and pepper.
Prep Time: 10 minutes
Busted by KellyB kelly@... 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@...> on Mar 28, 1998