Asparagus With Red Pepper Sauce

Recipe Ingredients

1 lb	454g / 16oz	Asparagus stalks
3 lbs	1362g / 48oz	Large red peppers (large)
3 1/2 tablespoons	52ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar (you might want to try Rice vinegar)
1/2 teaspoon	2.5ml	Fresh thyme leaves
		Salt & pepper

Recipe Instructions

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. Puree 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 puree on 4 serving dishes. Top with equal amounts of asparagus.

Source:
Emeril Lagasse

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