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Place in a
brown paper bag. Allow roasted pepper to sit until cool
enough to handle. Remove skin and discard seeds and
membrane, cut in half lengthwise. Pat dry.
Alternative roasting
method: Cut peppers in half; remove seeds and membrane, rinse
and pat dry. Place pepper halves (skin side up/lightly coated
with olive oil) on a cookie sheet and broil until charred.
Place in brown paper bag until cool enough to handle. Remove
skin. Pat dry.
Blanch asparagus by
boiling for (less than) 2 minutes and immersing immediately in
iced water to stop the cooking process. Drain. Remove stems
(retain tip and about 2 inches of stem). Dry completely.
Combine cheese, lemon
zest, and dill in small mixing bowl. Add white pepper if
desired.
Thinly spread cheese
mixture evenly on each of the pepper halves. Place 1 asparagus
spear on one end and begin rolling up the pepper, starting
with the end with the asparagus. Wrap in paper towel and keep
refrigerated.
When ready to serve,
remove from paper towel and cut into equal slices (approx. 4).
Serve at room temperature.
Time saving tip:
Make a day in advance.
Nutritional Value Per Serving:
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Calories: 61
-
Total fat: 3.2 g
-
Saturated fat: <2 g
-
Protein: 3 g
-
Carbohydrate: 6.6 g
-
Sodium: 39 mg
-
% Fat: 42
-
% Protein: 18
-
% Carbohydrates: 40
To increase protein, stir in 1 tablespoon low-carb. protein
powder to cheese.
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