Recipe Exchange > Vegetarian Recipes

Low Carb Asparagus Snaps with Red Pepper and Sweet Lemon Dip

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Doug Varrieur:
Here's another tasty snack for Super Bowl!


Asparagus Snaps with Red Pepper and Sweet Lemon Dip



INGREDIENTS
one bunch fresh asparagus
one red bell pepper
three tablespoons butter + one pad
several grinds of  sea salt
several grinds of black pepper
one fresh lemon squeezed 2-2 ½  tablespoons
2 drops FAT TO SKINNY Zero Sweetener

Serve this wonderful plate as a side dish with dinner or brunch or simply as a snack tray. Buy thin asparagus spears and a nice crisp red bell pepper. Cut one inch off the bottom of the spears to remove the fibrous tough part. Bring some salted water to a boil on the stove. Drop in the asparagus and cook for two minutes. Strain and leave in sink. Using the same pot melt one tablespoon of butter, place the spears back into the pot and gently roll to coat with butter. Plate the spears and top with a pad of butter, salt and ground pepper. Julian the red bell pepper and create attractive design on top of spears. Serve at room temperature with a sweet lemon butter dip.

DIP – Melt two tablespoons of butter and squeeze in a fresh lemon or two tablespoons of bottled lemon juice, add 2 drops of FTS Zero Sweetener and mix well. If your dip needs to be sweeter for your liking add another drop of sweetener. Serve at room temperature.
 

mouseissue:
Definitely gonna make this in the Spring when asparagus goes on sale. :)

Tony

ereino:
We grow our own asparagus at our cabin site - I am given the job of going out and cutting a few sprigs for our breakfast omlette (sp) - Fresh is so tasty - it's crazy!  Doug, will have to give this recipe a try - looks good!

umpa:
It is. I have never grown it I should try ;)

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