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Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

2 bunches
(approx. 48 spears) asparagus, trimmed of woody stems
2 tbsp
olive oil, divided
30 mL
1/4 tsp
salt
1 mL
dash of pepper
1/2 cup
finely diced red onion
125 mL
1
red bell pepper, finely diced
1 tbsp
Italian herb seasoning paste
15 mL
2 tbsp
balsamic vinegar
30 mL
1 tsp
chopped fresh thyme
5 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Place asparagus on a parchment-paper-lined baking tray, drizzle with 1 tbsp (15 mL) olive oil and season with salt and pepper. Roast for about 10 min. or until lightly browned.
Step 2
Heat remaining oil in a medium skillet over medium-high heat. Sauté onion for 2 min.; stir in red pepper and continue to sauté for another few minutes or until red pepper is tender.
Step 3
Stir in seasoning paste and balsamic vinegar. Add thyme and remove from heat. Serve on a platter or portion asparagus onto individual plates and top each with a spoonful of red pepper relish.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
70
Fat:
4 g
Carbs:
7 g
Fibre:
2 g
Protein:
2 g
Sodium:
45 mg
Potassium:
240