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Ingredients23 m servings 133 cals
Original recipe yields 6 servings
- Bring a large pot of water to a boil. Cook asparagus for 1 minute. Drain. Rinse and cool under cold water. Pat asparagus dry with paper towels. Preheat oven to 350 degrees F. Toast pine nuts for 5-7 minutes. Cool.
- Arrange asparagus on a platter, top with peppers and parsley. Pour Marzetti Italian Blue Cheese Crumble Dressing over all. Sprinkle with toasted pine nuts. Serve.
Per Serving: 133 calories; 10 g fat; 8.2 g carbohydrates; 4.7 g protein; 3 mg cholesterol; 377 mg sodium. Full nutrition
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