Ingredients:
½ pound fresh asparagus, trimmed
½ large red bell pepper, seeded and cut into 1/2-inch strips
½ Tablespoon fresh lemon juice
½ teaspoon olive oil
¼ teaspoon Sea salt
½ teaspoon grated lemon zest
Directions:
Preheat the oven to 400F. Spray a nonstick baking sheet with olive oil nonstick spray.
Combine the asparagus and strips of bell pepper in a large bowl; spray with the nonstick spray. Add the lemon juice, oil, and salt; toss well to coat.
Arrange the vegetables on the baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl and toss with the lemon zest.
Makes 2 servings
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Amy Cobia
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