1 large red bell pepper, cut into strips ½”
1 pound asparagus, trimmed
1 Tbsp lemon juice
1 tsp lemon zest
2 tsp extra-virgin oil
¼ tsp red pepper flakes
¼ tsp salt
A sweet, vibrant side, packed with nutrients. Serve as a main entree or pair it with grilled chicken as a side.


1.Preheat oven to 425 degrees.
2.Spray baking sheet with nonstick spray.
3.Place the asparagus and the red bell pepper on the baking sheet and spray with nonstick olive oil.
4.Toss to coat well.
5.Arrange asparagus and the red bell pepper in a single layer on the baking sheet.
6.Bake until crisp-tender stage, shake the pan continuously.
7.Asparagus will take about 10 minutes and red bell pepper 15 minutes.
8.While that is cooking, make the dressing. Stir the lemon juice and lemon zest, salt, pepper flakes and oil in a bowl.
9.Put the asparagus on a platter, top with the bell pepper and drizzle with dressing.

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