Roasted Red And Yellow Pepper Salad – Sheryl’
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Sami | Appetizers, Entertain, Quick/easy, Salads, Vegetables | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1993
Calories From Fat: 1563
Total Fat: 177.4g
Cholesterol: 753.9mg
Sodium: 2639.4mg
Potassium: 960.7mg
Carbohydrates: 31.1g
Fiber: 5.2g
Sugar: 9.6g
Protein: 74.8g