Ingredients:
- 2 tbsp stone's original ginger wine
- salt and black pepper
- 1 red pepper , deseeded & diced
- 1 yellow pepper , deseeded & diced
Directions:
- To make the marinade just combine all the ingredients in a small bowl and season with salt and black pepper.
- Blanch the asparagus in boiling water for 4-5 minutes until just tender.
- Coat the vegetables in the marinade and refrigerate for 2 hours.
- Cook the vegetables in a griddle pan over a medium heat for 4-5 minutes on both sides.
- Transfer to a serving dish, drizzle with a little extra olive oil, sprinkle with chopped fresh basil and serve with hot crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.79 Kcal (1393 kJ) | ||
| Calories from fat | 319.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.48g | 55% | |
|---|---|---|---|
| Sodium | 1.9mg | 0% | |
| Potassium | 143.9mg | 3% | |
| Total Carbs | 4.02g | 1% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 83.7mg | 139% | |
| Iron | 0.3mg | 2% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 322.14 Kcal (1349 kJ) | ||
| Calories from fat | 309.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.35g | 55% | |
|---|---|---|---|
| Sodium | 1.84mg | 0% | |
| Potassium | 139.29mg | 3% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 81mg | 139% | |
| Iron | 0.3mg | 2% | |
| Calcium | 10.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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