Mixed Asparagus Peppers Saute
Brighten up your table with this vibrant and nutritious Mixed Asparagus Peppers Sauté, a quick and colorful dish bursting with fresh flavors! This easy recipe combines tender-crisp asparagus and a trio of sweet bell peppers—red, yellow, and green—sautéed to perfection in fragrant garlic-infused olive oil. A pinch of red chili flakes offers optional heat, while a zesty squeeze of lemon juice elevates the natural sweetness of the vegetables. Ready in just 20 minutes, this healthy sauté is perfect as a light side dish, or it can be served over rice, quinoa, or pasta for a satisfying vegetarian main. Garnish with fresh parsley for an extra splash of color and freshness, and enjoy this low-calorie, nutrient-packed meal any day of the week! Ideal for spring gatherings or weeknight dinners, this recipe is as versatile as it is delightful. Keywords: asparagus sauté, bell pepper recipe, healthy side dish, quick vegetable sauté, vegetarian dinner.
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Recipe Information
Ingredients
- 400 grams asparagus
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash and trim the asparagus by snapping off the woody ends. Cut the remaining spears into 2-inch pieces.
Deseed and slice the red, yellow, and green bell peppers into thin strips.
Mince the garlic cloves finely and set aside.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the asparagus pieces and cook, stirring occasionally, for 3-4 minutes until they start to become tender but still crisp.
Add the sliced bell peppers to the skillet and sauté for an additional 3-4 minutes until the peppers are slightly tender but still vibrant.
Season the vegetables with salt, black pepper, and red chili flakes (if using). Toss well to combine.
Drizzle the lemon juice over the sautéed vegetables and stir to enhance the flavor.
Remove the skillet from heat and transfer the sautéed vegetables to a serving dish.
Sprinkle with fresh parsley if desired and serve warm as a side dish or over rice, quinoa, or pasta.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
