| ½ | cup Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided |
| 1 | small yellow pepper, cut into strips |
| 1 | small red onion, thinly sliced |
| 1 | lb. fresh asparagus spears, trimmed |
| ¼ | cup Shredded Parmesan Cheese |
HEAT ¼ cup dressing in large nonstick skillet on medium-high heat. Stir in peppers and onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
ADD asparagus and remaining dressing; stir. Cover; simmer on medium-low heat 5 to 7 min. or until asparagus is crisp-tender.
SERVE topped with cheese.
My Notes
Add cheese at end on skillet, giving it just enough time to slightly melt.