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Asparagus, Squash & Red Pepper Saute
Ingredients
  • 2 medium sweet red peppers, julienned
  • 2 medium yellow summer squash, halved and cut into ¼-inch slices
  • 6 ounces fresh asparagus, trimmed and cut into 1-½-inch pieces
  • ¼ cup white wine or vegetable broth
  • 4-½ teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Steps
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