Sautéed Asparagus and Red Bell Peppers with a Honey Lemon Pepper Glaze
Makes 4 servings
This colorful vegetable medley will quickly become a go-to favorite. A quick sauté on the griddle, combined with the sweet and sour glaze with grilled lemons, creates a memorable side dish.
Preparation Method
Preheat the griddle to 375°F.
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.
Add the olive oil to the griddle and spread evenly.
When the oil starts to shimmer, about 1 minute, add asparagus, bell pepper and sprinkle with remaining ¼ teaspoon of salt.
Add lemon quarters to the griddle. Sear 2 minutes each. Using non-metal tongs, remove to a plate.
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.
Remove the vegetables to a serving dish and garnish with the grilled lemon quarters.
