Asparagus with Red Pepper Sauce

1. 1

   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.

2. 2

   Drain under cold water and set the stalks aside.

3. 3

   Broil the peppers on all sides until lightly scorched.

4. 4

   Place the cooked peppers in a paper bag for 10 minutes.

5. 5

   Remove the peppers and peel off the skin.

6. 6

   Cut open the peppers and remove the stem, seeds and white flesh.

7. 7

   Puree the peppers in the food processor.

8. 8

   Mix in the olive oil, Balsamic Vinegar and thyme.

9. 9

   Taste for seasoning and add salt and pepper if desired.

10. 10

    Place equal amount of the puree on 4 serving dishes.

11. 11

    Top with equal amounts of asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.