We Love God!

Roasted Red and Yellow Pepper Salad – Sheryl’

January 24, 2023

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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