Ingredients
- 2 yellow bell peppers
- 4 red bell peppers
- 1 cup extra-virgin olive oil plus oil for drizzling
- Balsamic vinegar to taste
- Coarse salt and freshly ground pepper to taste
- 40 asparagus spears
- Fresh tarragon leaves
8 servings
Preparation
- Cut peppers in quarters and remove stems and seeds. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes. Drain.
- Combine red peppers in a blender or food processor with half the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside. Repeat process with yellow peppers.
- Cut tough stems from asparagus. With vegetable peeler, pare away tough skin from lower half of stalk. Rinse asparagus in cold water.
- Steam asparagus until tender but firm. Drain and sprinkle with olive oil. Cool to room temperature before serving.
- On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another. Arrange asparagus on top; garnish with tarragon.
Dining and Cooking