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    You are in: Home / Recipes / Sauteed Asparagus with Red Peppers & Olives Recipe
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    Sauteed Asparagus with Red Peppers & Olives

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    3 Total Reviews

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    • on April 17, 2003

      What a good side dish thanks Dancer, and the only one we needed. The only change we made was to slice the onion into very thin wedges and saute it for a few minutes before proceeding with the recipe. So much colour, so many flavours.

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    • on May 13, 2009

      This is a very unique and delicious combination of flavors!!! I used a shallot instead of a red onion and I loved the sweetness that the shallot and red bell pepper lent to the briny saltiness of the olives and the tang of the lemon. I did salt and pepper my veggies in the beginning before adding the lemon juice and olives. This tasted great and looked wonderful, thanks for the recipe!!

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    • on July 13, 2006

      Very nice veggie side, and with all of the veggie colors makes for a beautiful presentation as well. The only change I made was to omit the oil. I started with a hot pan, got the veggies going and then added a few tbsp of water to the pan. Worked beautifully and the veggies still had a sauteed and not steamed taste. The lemon juice was a nice touch and provided a lightness and freshness to the dish. Thank you Dancer for sharing the recipe.

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    Nutritional Facts for Sauteed Asparagus with Red Peppers & Olives

    Serving Size: 1 (196 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 166.3
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 154.1 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 7.5 g
    Sugars 9.7 g
    Protein 6.3 g


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