Warm Asparagus And Red Pepper Salad

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, cut into 1/4-inch-thick slices, then cut into bite-sized pieces
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1/4 cup shredded or shaved Parmesan cheese

Directions

1. In a large skillet, over medium heat, warm olive oil; add red pepper, asparagus, salt, and pepper. Saute until asparagus is tender but still crisp, about 5 minutes.
2. Add vinegar to skillet and stir to combine with vegetables. Remove from heat and transfer mixture to a serving dish; cool slightly. Top vegetables with the Parmesan cheese and serve while still warm.

Source: The Everyday Low-Carb Slow Cooker Cookbook|||No|Salads|No|1569244286|There are never any leftovers when I make this salad. Serving the vegetables warm or even at room temperature really brings out the bold flavors.|101|4|90|3|8|4|1 Vegetable, 1 Fat|||||||