Asparagus and red pepper mix

Bright red and green vegetables are filled with flavour and perfect to serve alongside chicken, beef or fish. Stir any leftovers into rice or pasta for another meal idea.

4 servings  / 20 min

Prep 10 min / Cook 10 min

  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 bunch fresh asparagus (about 450 g/1 lb), chopped
  • 2 red bell peppers, chopped
  • 3 cloves garlic, minced
  • 1 ½ tsp (7 mL) Italian herb seasoning
  • 1 ½ cups (375 mL)sodium reduced (50%) tomato juice
  1. In large nonstick skillet heat oil over medium high heat. Add asparagus, peppers, garlic and Italian seasoning; cook, stirring for 5 minutes. Add tomato juice and bring to a simmer. Cook, stirring occasionally for about 5 minutes or until tender crisp.
Nutritional info per serving (1 of 4)
  • Calories: 78
  • Protein: 3 g
  • Total fat: 4 g
    Saturated fat: 1 g
    Cholesterol: 0 mg
  • Carbohydrate: 11 g
    Fibre: 3 g
    Sugars: 7 g
    Added sugars: 0 g
  • Sodium: 121 mg
  • Potassium: 446 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

Get news you can use Thank you! You are subscribed.

Sign up to receive updates from Heart & Stroke tailored just for you — from heart health tips, research updates and breaking news to support and more.
Your first newsletter should arrive in the next 7-10 days.
Please enter a name.
Please enter a valid email address.
Please check the reCaptcha checkbox.