Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ⅓ cup | Broth |
| 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.