WARM ASPARAGUS AND RED PEPPER SALAD

2 tablespoons extra-virgin olive oil
1 large red bell pepper, cut into 1/4-inch-thick slices, then cut into bite-sized pieces
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon red wine vinegar
1/4 cup shredded or shaved Parmesan cheese (to serve)

In a large skillet, over medium heat, warm olive oil; add red pepper, asparagus, salt, and pepper. Saute until asparagus is tender but still crisp, about 5 minutes.

Add vinegar to skillet and stir to combine with vegetables. Remove from heat and transfer mixture to a serving dish; cool slightly.

Top vegetables with the Parmesan cheese and serve while still warm.

Calories: 101, Protein: 4 g, Sodium: 90 mg, Cholesterol: 3 mg, Fat: 8 g, Carbohydrates: 4 g, Exchanges: 1 Vegetable, 1 Fat

Servings: 4
Source: The Everyday Low-Carb Slow Cooker Cookbook: Over 120 Delicious Low-Carb Recipies That Cook Themselves by Kitty Broihier, Kimberly Mayone