16 spears of asparagus
1 tbsp (15 mL) olive oil
4 hard-cooked eggs, sliced diagonally
1 large red pepper, roasted* or ½ cup (125 mL) roasted red pepper from jar; sliced into strips
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) olive oil
2 tbsp (30mL) freshly grated Parmesan cheese
2 tbsp (30 mL) fresh basil, chopped
Salt and pepper to taste
Preheat oven to 400°F (200°C). Trim ends off asparagus. Place asparagus spears on baking sheet and drizzle with olive oil. Cook for 7-10 minutes until tender crisp.
Divide asparagus, peppers and eggs among four plates. Just before serving, drizzle with balsamic vinegar and olive oil. Sprinkle with Parmesan cheese, basil, salt and pepper.
Makes 4 appetizers.
*To Roast Red Peppers in the Oven: place clean whole fresh peppers on a baking dish.
Broil under medium heat, turning frequently as necessary, until the entire pepper skin has turned black and blistery. Remove from oven and place peppers into an airtight container such as a bowl with a lid, or a plastic or paper bag.
Let the peppers rest in the container for 10 to 15 minutes to build up the steam that is needed to aid in the removal of the pepper skin. Remove from container and peel off the skin. Cut the pepper in half, core and remove seeds. Slice pepper into strips.
Protein: 8.9 g
Carbohydrate: 7.2 g
Fat: 16.5 g