Skillet Asparagus and Roasted Bell Peppers

Ingredients

• 12 ounces asparagus spears trimmed
• 3 tablespoons balsamic vinaigrette light divided (such as Ken's Steak House Lite)
• 2 tablespoons parsley fresh finely chopped
• 1 cup bottled roasted bell peppers red chopped
• 1 tablespoon water 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add 1 tablespoon vinaigrette and 1 tablespoon water to pan.
3. Place asparagus in pan. Cook, covered, 5 minutes or until asparagus is crisp-tender, stirring frequently.
4. Remove from pan onto a serving platter.
5. Add 1 tablespoon vinaigrette to pan.
6. Add bell pepper; cook 1 minute. Spoon over asparagus.
7. Drizzle 1 tablespoon vinaigrette over asparagus and bell pepper; sprinkle with parsley.