Sauteed Confetti Asparagus
Brighten up your table with the vibrant colors and fresh flavors of Sauteed Confetti Asparagus! This quick and easy side dish combines tender asparagus spears with a lively mix of red, yellow, and orange bell peppers. Enhanced by the aromatic touch of garlic, a drizzle of fresh lemon juice, and a sprinkle of black pepper, this recipe is a celebration of crisp, wholesome ingredients. Sautéed to perfection in a delightful blend of olive oil and butter, every bite delivers a perfect balance of freshness and richness. Ready in just 20 minutes, this dish is perfect for busy weeknights or as an elegant addition to holiday feasts. Garnish with freshly chopped parsley for a beautiful finishing touch, and watch this colorful creation become an instant crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb asparagus
- 0.5 cup (diced) red bell pepper
- 0.5 cup (diced) yellow bell pepper
- 0.5 cup (diced) orange bell pepper
- 2 cloves (minced) garlic
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tbsp fresh lemon juice
- 1 tbsp (chopped, optional) parsley
Instructions
Wash the asparagus and trim the woody ends. Cut the asparagus spears into 2-inch lengths.
Dice the red, yellow, and orange bell peppers into small, uniform pieces to create a 'confetti' effect.
Heat olive oil and unsalted butter in a large skillet over medium heat until hot and shimmering.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in the asparagus pieces and cook for 3-4 minutes, stirring occasionally, until they turn bright green and begin to soften.
Add the diced bell peppers to the skillet. Cook for an additional 3-4 minutes, stirring frequently, until the peppers are tender but still slightly crisp.
Season the mixture with salt and black pepper, ensuring even distribution.
Remove the skillet from heat and drizzle with fresh lemon juice for a bright, tangy finish.
Garnish with chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.2 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1323 mg | 28% | |
*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.
