Makes 6 servings
|1||tablespoon olive or canola oil|
|1||cup sliced celery|
|1/2||cup roasted red peppers, drained and diced|
|1/4||cup sliced almonds, toasted*|
|1/4||teaspoon black pepper|
*To toast almonds, place in small dry skillet. Cook over medium heat, stirring constantly, until almonds are lightly browned.
- Trim and discard ends from asparagus. Slice stalks diagonally into 1-inch pieces.
- Heat oil in 12-inch nonstick skillet over medium-high heat. Add celery; stir-fry 2 minutes. Add asparagus and red peppers; stir-fry 3 to 4 minutes or until asparagus is crisp-tender.
- Add almonds and black pepper; stir until blended.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||67 %|
|Total Fat||5 g|
|Saturated Fat||<1 g|
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