ASPARAGUS, SQUASH, AND RED PEPPER SAUTé

Asparagus, Squash, and Red Pepper Sauté image

Yield 4 to 6 servings

Number Of Ingredients 6

Previous Next

1 1/2 tablespoons light olive oil
1/4 cup dry white wine
2 medium red bell peppers, cut into short strips
2 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
6 ounces slender asparagus, bottoms trimmed and cut into 1 1/2-inch lengths
Salt and freshly ground pepper to taste

Steps:

Heat the oil and wine in a wide skillet. Add the bell peppers, squash, and asparagus, and sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.
Now that the seasons for fresh produce have been stretched by imports, it's not quite as much of a thrill to see the first asparagus of early spring. A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins. Still, I like to stick with vegetables that are in season by buying locally. Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender. Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added. Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist. Cover and cook until tender-crisp to your liking. How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and sauté it in olive oil with minced garlic.
Calories: 73
Total Fat: 4g
Protein: 1g
Carbohydrate: 5g
Cholesterol: 0mg
Sodium: 5mg