Asparagus with Peppers & Mushrooms

Asparagus with Peppers & Mushrooms


INGREDIENTS

  DIRECTIONS

  • 1 Reynolds® Oven Bag, regular size (10"x16")

  • 1 tablespoon flour

  • 1/4 cup water

  • 2 cloves garlic, minced

  • 2 pounds fresh asparagus spears

  • 1 medium red bell pepper, cut in strips

  • 8 large fresh mushrooms, sliced

  • 2 tablespoons margarine or butter
  SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch microwave-safe baking dish.


ADD water and garlic to oven bag. Squeeze oven bag to blend in flour. Add asparagus, red pepper and mushrooms. Arrange ingredients in an even layer in oven bag. Dot with margarine.


CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.


MICROWAVE on HIGH power 9 to 11 minutes or until asparagus is tender. Stir before serving.



Number of Servings: 8-10

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Nutritional Information: (Per Serving)
calories65
grams fat3
milligrams cholesterol0
milligrams sodium37
grams carbohydrates8
grams fiber2
grams protein3
grams sugar3


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