Bring 5cm of water to a simmer in a large frying pan over a medium–high heat. Add the asparagus and simmer for 3–4 minutes or until the asparagus is tender. Transfer to a platter. Keep warm.
Wipe the pan dry. Coat it with cooking spray and set over a medium–high heat. Add the red and yellow capsicums, then sauté for about 4 minutes or until tender. Stir in the spring onions and thyme and cook for a further 1 minute.
Stir in the stock and vinegar and bring to a simmer. Sprinkle with pepper and pour the sauce over the asparagus.
Some more ideas…
*Make this dish using florets of broccoli or cauliflower, steamed until tender, instead of asparagus spears. *Use the capsicum confetti mixture to top grilled chicken breasts or salmon.
Asparagus is loaded with nutrients such as betacarotene, vitamin C, folate and potassium. It is also rich with blood pressure–friendly fibre. During the 17th and early 18th centuries, the French king Louis XIV had such a liking for asparagus that it became the rage throughout France. Its popularity continues today.