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.
4 servings
Preparation
- Preheat broiler.
- 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.
- 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.
- 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.
- 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.
- Pour a pool of sauce on each plate and garnish with tarragon leaves.
35 minutes
Dining and Cooking