INGREDIENTS

INSTRUCTIONS

Roast one large bell pepper by sticking fork into the bottom of it and
charring it over a hot range burner. When blackened, place in a plastic bag
for 10 minutes. Run under cold water while peeling the skin off pepper.
Slice meat into long strips. Refrigerate overnight. Wrap strips around
cooked asparagus just before serving.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998

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