Roasted Asparagus with Red Bell Peppers and Parmesan
(Adapted by Sandy from Detroit Free Press Food Section)



1 pound asparagus, cleaned, tough bottoms snapped off, and fibrous stalks trimmed

1 large red bell pepper, seeded and cut into 1/2-inch strips

1 tablespoon olive oil, divided

1 teaspoon fresh lemon juice

2 tablespoons grated Parmesan cheese

1 tablespoon soft white bread crumbs

1/2 teaspoon salt

2 teaspoons margarine, melted

Nonstick cooking spray



Preheat the oven to 450 degrees.

In a large bowl combine the asparagus and red bell pepper strips. Add the lemon juice, oil, and salt, and toss well to coat.

Spray baking sheet with non-stick cooking spray and arrange the vegetables on sheet. Lightly spray the tops of the veggies with non-stick cooking spray. Drizzle with 1 to 2 teaspoons olive oil combined with the lemon juice, and toss to coat.

Combine the cheese, bread crumbs and margarine. Sprinkle the asparagus and pepper strips with the cheese mixture and drizzle with the remaining olive oil.

Bake uncovered until just fork-tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl, and serve.

Sandy's Note: Since you're roasting at a high temp, watch carefully that they do not char .... roasted asparagus is delicious .... charred asparagus is not! It should just be lightly browned.

Remove from oven and serve hot.

Serves 4