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Coarsely chop bell peppers. Heat olive oil in a large skillet. Add peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.
Remove from heat and let cool slightly. Place in blender or food processor and puree until smooth; stir in vinegar, basil, salt and pepper.
Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with bell pepper, basil and Parmesan, if desired.
Serve with baguette slices.

Nutrition Facts

Calories 57

Calories from Fat 43 (75%)

(7%)Total Fat 5g

(4%)Saturated Fat 1g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

(0%)Cholesterol 0mg

(19%)Sodium 450mg

(0%)Potassium 0mg

Total Carbohydrate 0g

(22%)Dietary Fiber 6g

Sugars 0g

Sugar Alcohols 0g

(11%)Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

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