CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Veg2, Vegetarian |
4 |
Servings |
INGREDIENTS
2 |
|
Red peppers |
3 |
|
Extra virgin olive oil plus |
|
|
extra for |
|
|
sprinkling |
|
|
A few drops of balsamic |
|
|
vinegar |
|
|
Salt and pepper |
1 1/2 |
lb |
Fresh asparagus |
|
|
A few tarragon leaves to |
|
|
garnish |
INSTRUCTIONS
Preheat the oven to 200øC/400øF/Gas Mark 6. Put the peppers on a
baking tray and roast in the oven for 20-30 minutes, until deflated
and slightly charred. Leave to cool then peel off the skins. Cut the
peppers in half and discard the core and seeds. Put the peppers and
olive oil in a food processor and blend to form a pure. Add vinegar,
salt and pepper to taste. Using a potato peeler, shave the length of
each asparagus stalk then, if necessary, cut off the end if it is
woody. Steam the asparagus for 6-8 minutes, until tender but firm.
Arrange the asparagus in an ovenproof dish and sprinkle with a little
oil. Bake at 190øC/375øF/Gas Mark 5 for 20 minutes. Pour sauce over
asparagus and garnish with tarragon. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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