Asparagus and Red Pepper with Balsamic Vinegar

Asparagus and Red Pepper with Balsamic Vinegar

Patrick 0

"A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar."


20 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
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  1. 17 Ratings


A great concept that I think got carried away with too many ingredients. Loved the combo of asparagus, red pepper & red onion but the parmesan wasn't really needed and overpowered & almost compl...

Excellent! Very easy

I love finding new veggie combinations and this was a yummy new take on asparagus. I'll definitely be making again, exactly as written.

Yum Yum Yummy!!! I used a whole bunch of asparagus, 6 small shallots instead of red onion, no pine nuts and no cheese. I kept everything else the same. I thought this was delicious! Even my ...

This was one of the best recipes I have made from this website! The only thing I changed was that I added some fresh garlic to it. Thank you so much for the awesome dish!

I made this as a side dish for baked chicken tonight. It turned out excellent. I browned the pine nuts in butter prior to adding them to the mix and I used sweet peppers instead of a bell pep...

This is a great way to use asparagus. It is delicious!

OK, but nothing special.

Delicious, colorful, and quick. I don't like onions so I omitted them. I love using the new robusto style olive oil. And i never have pine nuts on hand, so I sub chopped walnuts. One chopping bo...