Skinny English Muffin Asparagus Bake

 1/4 Cup Vegetable Broth
1/4 Teaspoon Dijon Mustard
Pinch Lemon Pepper Seasoning
Pinch Curry Powder
Pinch Sea Salt
¼ Cup Vegetable Broth
4 Thin Asparagus Spears, Trimmed
¼ Cup Sweet Bell Peppers, Chopped
1/4 Cup Sugar Snap Pea Pods
1/4 Cup Cherry Tomatoes
1/2 English Muffin
1 Ounce Parmesan or Mozzarella Cheese
Fresh Basil Leaves

Preheat oven to 375 degrees.  In a small bowl whisk together broth, mustard, lemon pepper seasoning, curry powder and salt; set aside.  In a nonstick skillet heat broth over medium heat. Add asparagus spears; cook 1 to 2 minutes until bright green.  Remove with tongs; set aside. Add chopped sweet pepper and pea pods; cook 2 minutes.   Stir in tomatoes. Cook until tomato skins begin to pop, set aside.  Place English muffin in an individual baking dish that has been sprayed with Pam.  Top with tomato mixture, asparagus and cheese.  Bake for 13 minutes then broil until the cheese is golden brown.  Top with fresh basil leaves

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