Asparagus with Red Pepper Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
|
|
| 3 | large |
sweet red bell peppers
|
|
| 3 ½ | tablespoons |
olive oil
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ½ | teaspoon |
thyme
fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
|
|
| 3 | large |
sweet red bell peppers
|
|
| 53 | ml |
olive oil
|
|
| 15 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
thyme
fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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 and remove the stem, seeds and white flesh.
Purée 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 purée on 4 serving dishes. Top with equal amounts of asparagus.
