You are here

Asparagus Delight


Margaret made it up

Asparagus and red pepper enhanced with fennel, garlic, and balsamic flavors. Margaret brought this dish to our Winter Potluck.


12 large asparagus spears
1 large red pepper
30 ml2 T. olive oil
30 ml2 T. fennel bulb
15 ml1 T. garlic
7 ml1 & 1/2 tsp. fresh dill
5 ml1 tsp. tamari
5 ml1 tsp. balsamic vinegar
salt and pepper to taste


Steam asparagus till just tender. Drain and put on serving platter.

Place oil in saute pan on medium to high heat. Add bell pepper, fennel and garlic. Cook until peppers are soft, about 5 minutes.

Mix together dill, tamari, balsamic vinegar and salt and pepper and pour over the asparagus.

Major Ingredients: