Roasted Red And Yellow Pepper Salad - Sheryl'

Recipe Ingredients

		Red bell peppers
		Yellow bell peppers
1		Tarragon strips
		Salt/pepper
		Olive oil
		Balsamic vinegar
		Asparagus - peel, chop reserve
		Tips
1/2 cup	99g / 3.5oz	Butter
2		Egg yolks
1/2		Lemon, juice of
		Lemon zest
		Salt and pepper
		Parmesan - freshly grated
		Chicken stock if needed
		Cooked pasta

Recipe Instructions

Halve peppers, deseed and flatten. Char the peppers on a grill, gas burner, or until blackened. Cool. Remove blackened 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, julienne carrots and pasta.

Source:
Sheryl House

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