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1 bunch asparagus spears -- trimmed to about 8"
1 bunch green onions, whole -- trim to about 8"
1 large red bell pepper -- clean and slice into long thin strips
1/2 cup any brand italian salad dressing
1 clove garlic -- crushed
1/2 teaspoon pepper -- fresh cracked is best
How To Prepare:
Mix dressing, pepper, garlic and italian seasoning well. Pour into a gallon-sized ziplock bag.
Blanch the asparagus in boiling water for 3 minutes or until it turns darker green. Drain well and put into the baggie of marinade along with the onions and pepper. Let marinate at room temperature for 1 hour, turning bag as needed to get an even coating.
After an hour, drain the marinade off.
Preheat foreman grill. Place veggies in a single layer across the grill - - fit as many as you can on in the 1st batch. Close lid and grill for 4 minutes. The onions should remain tender/crsp. If you desire them to be softer, cook another 2 minutes, but d
on't get them too soft.
Arrange on a platter and drizzle with a little melted butter if desired.
Carbs per serving - include all nutritional information if known: