This colorful and crisp medley of fresh vegetables is easy enough to prepare for everyday meals, yet elegant enough for guests.

　　

Ingredients

serves 6, 1/2 cup per serving

　　1 pound asparagus spears (about 24), trimmed

　　1/2 cup chopped red onion

　　1/2 cup chopped red bell pepper

　　1/4 cup chopped fresh basil (about 2/3 ounce before removing stems)

　　1/4 cup light balsamic vinaigrette

　　2 tablespoons shredded or grated Parmesan cheese

　　2 tablespoons pine nuts, dry-roasted if desired

　　

Step 1

In a skillet large enough to hold the asparagus in a single layer, bring 1 inch of water to a boil over high heat. Spread the asparagus evenly in the skillet. Cook for 2 minutes. Using tongs, carefully transfer the asparagus to a colander. Run under cold water for 1 to 2 minutes, or until cool. Dry the asparagus well on paper towels. Cut the asparagus into 1-inch pieces. Transfer to a medium bowl.

　　

Step 2

Stir in the onion, bell pepper, and basil.

　　

Step 3

Just before serving, add the vinaigrette, tossing to coat. Top with the Parmesan and pine nuts. Serve immediately for peak flavor.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 52

　　

Step 6

Total Fat: 2.0g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.5g

　　

Step 10

Monounsaturated: 0.5g

　　

Step 11

Cholesterol: 1mg

　　

Step 12

Sodium: 126mg

　　

Step 13

Carbohydrates: 7g

　　

Step 14

Fiber: 2g

　　

Step 15

Sugars: 4g

　　

Step 16

Protein: 3g

　　

Step 17

Dietary Exchanges

　　

Step 18

1 Vegetable

　　

Step 19

1/2 Fat

　　American Heart Association Quick & Easy Meals