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Categories:Viewed: 61 - Published at: 8 years ago
Ingredients
- 2 lbs fresh asparagus
- 3/4 - 1 cup reduced-fat Italian salad dressing
- 1/2 small red bell pepper, diced
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons fresh chives or 1/2 teaspoon dried chives
- hard-boiled egg, finely chopped (optional)
Method
- Wash the asparagus under running water and snap off tough ends; place 1 inch of water in a large skillet and bring to a boil over high heat.
- When water boils, add the asparagus, cover, and steam for 4 to 6 minutes,.
- or until fork-tender; immediately remove the asparagus from the boiling water and plunge it into a ice water bath to stop the cooking process.
- In a 9" x 13" baking dish, combine the Italian dressing, red pepper, parsley, and chives; mix well.
- Remove the asparagus from the water, drain well, and add to the.
- baking dish and gently mix to coat completely with the dressing.
- Cover and chill for at least 2 hours before serving; before serving, sprinkle with the chopped egg, if desired.
