Asparagus with Roasted Peppers and Olives


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A great combination of ingredients you most likely have on-hand in the kitchen. Great for last-minute dinner ideas.

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  • 1 sweet red pepper
  • 1 lb. asparagus, cut into 1" pieces
  • 2 cloves garlic, minced
  • 2 Tbs. lemon juice
  • 2 Tbs. pitted and chopped imported black olives
  • 1 Tbs. chopped fresh Italian parsley
  • Dash of hot pepper sauce
  • Salt and black pepper
  • 2 Tbs. shredded Fontina or provolone cheese

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Roast the red pepper by placing on a high gas flame, on a hot grill or under the broiler for 10 minutes, turning until all sides are black. Wrap the pepper in a damp towel and leave to rest for 5 minutes, or until cool enough to handle. Using your finger or a sharp knife, peel off the skin; rub off any black charred spots with the damp towel. Cut the pepper into 1/2" pieces.

In a large no-stick frying pan over medium-high heat, cook the asparagus and garlic for 1 minute, stirring constantly. Add the lemon juice; cover and cook for 2 minutes, or until the asparagus is bright green and crisp-tender. Remove from the heat. Stir in the red peppers, olives, parsley and hot-pepper sauce; add salt and black pepper to taste. Serve topped with the fontina or porvolone.

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