Warm Asparagus Salad

• 1/2 small onions cut in half and sliced thin
• 2 tablespoons vinegar light, rice, apple cider, or white wine
• 1 cup water hot
• 1 bunch asparagus
• 3 tablespoons vegetarian chicken broth, non-fat, low-sodium
• 7 1/2 ounces sweet red bell peppers jar of roasted, drained and slivered or 2 medium red bell peppers sliced thin
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil, extra-virgin
• 1 x salt and black pepper to taste

1. Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients.
2. Heat 3 tablespoons broth over medium heat in a stainless steel skillet.
3. While broth is heating, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths.
4. Cutting them into short pieces of equal length ensures quick, even cooking.
5. When broth begins to steam, add asparagus.
6. Cover and cook for 5 minutes.
7. The outside will be tender and the inside will be After about 10 minutes remove onion from hot water and squeeze dry.
8. Mix together roasted peppers with marinated onion, asparagus, vinegar, olive oil, salt and pepper.
9. Marinate for 4 to 5 minutes and serve warm.

onions, vinegar, water, asparagus, vegetarian chicken broth, sweet red bell peppers, balsamic vinegar, olive oil, salt

Taken from recipeland.com/recipe/v/warm-asparagus-salad-48640 (may not work)