1 1/2 lbs asparagus, fresh
2 tbsp. olive oil
1 red bell pepper, cut into thin strips
3 cloves garlic, thinly sliced
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz can) sliced water chestnuts, drained
1 tsp. grated lemon zest

Bring large pot of salted water to boil, add asparagus. Cook until bright green, about 4 minute. Drain.

In large skillet, heat oil over medium heat. Add red bell pepper, garlic, Italian seasoning, salt and pepper. Cook, stirring occasionally, until red pepper is softened, about 3-4 minutes.

Add drained water chestnuts and asparagus, cook, stirring until heated through, 2-3 minutes. Transfer to serving dish, sprinkle with zest.

Goes great with meat or chicken or just a large salad.

Submitted by: Sherry Monfils