The Inspiration for Asparagus and Roasted Red Pepper Quiche
3 cups fat free vegetable broth
3/4 cup coarse yellow cornmeal
2 tablespoons dried thyme
2 teaspoons black pepper
1 teaspoon salt
3. Blanch the asparagus pieces in boiling water for 3 minutes. Drain and set aside in a medium size bowl. Add the roasted red pepper and onions to the asparagus.