Yield: 1 servings
|¼ cup||Olive oil|
|1 medium||Red bell pepper; cut into thin|
|\N \N||; strips|
|1 medium||Onion; chopped|
|1 \N||Garlic clove; minced|
|½ pounds||Fresh asparagus|
|\N \N||Cut diagonally into 1 1/2-inch slices|
|4 cups||Fresh spinach|
|¼ cup||Pitted black olives; sliced|
|¼ cup||Chopped parsley|
|\N \N||Freshly ground pepper to taste|
In skillet, heat 2 tablespoons olive oil over medium-high heat. Add bell pepper, onion and garlic. Saute until crisp-tender. Remove to a plate. In same pan, over medium-high heat, heat remaining 2 tablespoons oil. Add asparagus and spinach and saute 3 minutes. Return cooked vegetables to pan.
Add chicken broth. Cook 2 minutes. To serve, add olives, parsley and pepper.
Approximately 8 minutes.
Per serving (excluding unknown items): 665 Calories; 59g Fat (75% calories from fat); 11g Protein; 33g Carbohydrate; 0mg Cholesterol; 440mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2105 Converted by MM_Buster v2.0l.