Sautéed Asparagus and Red Bell Peppers with a Honey Lemon Pepper Glaze

Preparation Method

1. Preheat the griddle to 375°F.
2. Make the honey lemon pepper glaze: In a small bowl, using a wire whisk, stir together honey, lemon juice, crushed red pepper and ¼ teaspoon salt.
3. Add the olive oil to the griddle and spread evenly.
4. When the oil starts to shimmer, about 1 minute, add asparagus, bell pepper and sprinkle with remaining ¼ teaspoon of salt.
5. Add lemon quarters to the griddle. Sear 2 minutes each.  Using non-metal tongs, remove to a plate.
6. Using non-metal tongs or wooden spatula, toss the vegetables frequently, cooking, for 6 minutes. Drizzle the vegetables with the honey lemon pepper glaze and toss again for 2-3 minutes longer.
7. Remove the vegetables to a serving dish and garnish with the grilled lemon quarters.

Products Used in this Recipe

Precision Griddle