Roeasted Asparagus and red peppers

1 lb Asparagus, trimmed
1 large red bell pepper, cut into 1/2 in strips
1 lemon
1 tsp olive oil
1/2 tsp salt
1/4 tsp of crushed red pepper

Preheat oven to 400. Spray a nonstick baking sheet with no cal cooking spray. In large bowl, combine the Asparagus, bell pepper strips and spray with nonstick spray. Squeeze 1 TBS lemon juice, then add oil, salt, and crushed red pepper. Toss well to coat.
Arrange veggies on baking sheet and bake until tender, appprox. 15-18 minutes. Transfer veggies to a bowl; grate in 1 tsp of lemon zest and toss.

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENOF34266.