Asparagus With Red Pepper Sauce

Ingredients

• 2 red bell peppers
• ½ cup olive oil
• Balsamic vinegar to taste
• Course salt and freshly ground pepper to taste
• 1 ½ pounds asparagus
• Fresh tarragon leaves to garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    291 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat broiler.
2. Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
3. Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
4. Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
5. Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
6. Pour a pool of sauce on each plate and garnish with tarragon leaves.

35 minutes