Asparagus and Two Red Peppers with Orzo

[c1sissy]

Sounds good, thanks for posting!

For my cauliflower, broccoli and also asparagus, I sautee them in some minced garlic, butter and olive oil, when its almost done, you can add a touch of parmesian cheese or other cheese. Tastes really good this way.

[safey]

This was good, but it could have used more flavor (I used honey - maybe the maple syrup would be better). No idea what one could add to spice it up - perhaps a little spaghetti sauce.

Asparagus and Two Red Peppers with Orzo

Serves 8; 1/2 cup servings

6 cups water
3/4 cup orzo
1 lb fresh asparagus trimmed, cut into 1" pieces (or 9 oz of frozen asparagus thawed for about 2 minutes)
1/2 medium red bell pepper
1 medium shallot - thinly sliced
1/4 cup water
1/2 TBSP honey or maple syrup
1 tsp dried oregano
1 tsp white wine vinegar
1/4 tsp crushed red pepper flakes
1 tsp extra-virgin olive oil
Dash of salt
Dash of pepper

In a medium saucepan bring the water to a boil. Stir in the orzo. Cook for 8 minutes or until tender. Drain well.

Meanwhile, put the remaining ingredients in a large skillet. Bring to a simmer over medium-low heat. Simmer uncovered for about 5 minutes, or until the asparagus is cooked but still crisp to the bite. (If cooked longer the asparagus will lose its bright green color.)

In a medium bowl stir together all the ingredients.

Nutrition Info:

Calories: 87
Protein: 3 g
Carbohydrates: 16 g
Total fat: 1 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0.5 g
Cholesterol: 0 mg
Fiber: 2 g
Sodium: 20 mg
Sugar: 3 g

Dietary Exchage: 1 starch