RED PEPPER BEEF AND ASPARAGUS

1 Tbsp. unsalted butter
1 red bell pepper, seeded and cut into strips
1 lb. lean beef strips
1 (9 oz.) pkg. frozen snow peas, thawed
1 1/2 lbs. canned asparagus spears, drained
2 Tbsp. lemon juice
1/2 cup peanuts, chopped (to serve)

Melt butter in a heavy nonstick skillet or a wok over medium high heat. Saute bell pepper, beef, and snow peas 4-5 minutes.

Add asparagus and saute another 2 minutes or until vegetables are tender.

Remove from heat and stir in lemon juice. Season with salt and pepper to taste.

Serve sprinkled with peanuts.

Servings: 4