Tuesday, June 16, 2015

Asparagus with Red Pepper Sauce

You’ll Need
  • 2 pounds asparagus stalks
  • 3 large red peppers
  • 3 ½ Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon fresh thyme leaves
  • Salt and pepper

  • Cook the asparagus stalks in lightly salted water for 4 to 8 minutes (depending on thickness), or until tender but still firm.
  • Drain under cold water and set the stalks aside.
  • Broil the peppers on all sides until lightly scorched.
  • Place the cooked peppers in a paper bag for 10 minutes.
  • Remove the peppers and peel off the skin.
  • Cut open the peppers and remove the stem, seeds and white flesh.
  • Puree the peppers in the food processor.
  • Add in the olive oil, balsamic vinegar and thyme to the food processor.
  • Taste for seasoning and add salt and pepper if desired.
  • Top asparagus with red pepper puree.

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