| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus Stalks |
| 3 |
lg |
LargeRed Peppers |
| 3 1/2 |
tb |
Olive Oil |
| 1 |
tb |
Balsamic Vinegar |
|
|
(you might want to try |
|
|
Rice vingegar) |
| 1/2 |
ts |
Fresh Thyme Leaves |
|
|
Salt & Pepper |
INSTRUCTIONS
Peel the asparagus if necessary and cook the stalks in lightly salted water
for 4 to 8 minutes, depending on thickness, or until fork tender but stiil
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 andRemove the stem, seeds and white flesh. Puree the peppers in the
food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste for
seasoning and add salt and pepper if desired. Place equal amount of the
puree on 4 serving dishes. Top with equal amounts of asparagus. Food
Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut
back even more on the fat, only using what is neccesary...) Reposted 4 you
and yours via Nancy O'Brion and her Meal-Master
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