Stir Fried Asparagus and Peppers

Oops misplaced this post yesterday.

A little housekeeping this morning with this stir fried asparagus and peppers side dish. I received several requests for the side dishes shown in the photo with the Savoury Stuffed Chicken Breasts. For those who asked and those who didn’t, here they are. The Cinnamon Roasted Squash recipe follows as well.

Serves 4

• 2 cloves minced garlic
• 1 small red pepper sliced
• 2 tbsp olive oil
• ½ pound fresh asparagus
• 1 whole red pepper chopped in bite sized pieces
• Juice of ½ lemon
• Salt and pepper to season
• Roasted slivered almonds for garnish

Cut the asparagus in 2 inch lengths and steam for 2-3 minutes in ½ inch of water in a skillet. Plunge the steamed asparagus into cold water to stop the cooking action.

In a large sauté pan, sweat the onion and garlic in the olive oil until the onions are soft. Add the chopped peppers and asparagus, season with salt and pepper and stir fry for only a couple of minutes. Finish by adding the juice of ½ lemon and stir fry for an additional minute.

If desired for garnish, roast slivered almonds in a baking pan in a single layer at 350 degrees for about 5 minutes until slightly brown, tossing the nuts a couple times during the roasting time.