| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Sami |
Salads, Appetizers, Vegetables, Entertain, Quick/easy |
1 |
Servings |
INGREDIENTS
|
|
Red bell peppers |
|
|
Yellow bell peppers |
|
|
Whole tarragon strips |
|
|
Salt/pepper |
|
|
Olive oil |
|
|
Balsamic vinegar |
|
|
Asparagus; peel, chop reserve tips |
| 1/2 |
c |
Butter |
| 2 |
|
Egg yolks |
| 1/2 |
|
Lemon; juice of |
|
|
Lemon zest |
|
|
Salt/pepper |
|
|
Parmesan; freshly grated |
|
|
Chicken stock if needed |
|
|
Cooked pasta |
INSTRUCTIONS
SHERYL HOUSE
Halve peppers, deseed and flatten. Char the peppers on a grill, gas burner,
or until blackened. Cool. Remove blackend peel. Slice and place in a bowl.
Saute asparagus in butter until tender. Puree. Add tips to the skillet and
cook until tender. Remove. Let butter and juices cool. Add to the blender
or processor with yolks, juice, zest and pepper. Process. Toss with pasta
and asparagus tips. Sprinkle with parmesan.
If sauce is too thick, thin with a little broth.
Serve with sliced tomatoes, mini-corn, cucumbers, julienned carrots and
pasta.
Adapted for MM by Norma Wrenn
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998
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