Asparagus with Red Pepper Sauce

Submitted by Flicker — August 27 at 6:24 pm

Ingredients

* 1/2 pound asparagus stalks

* 1-1/2 large large red peppers

* 1-3/4 tablespoons olive oil

* 1/2 tablespoon balsamic vinegar

* 1/4 teaspoon fresh thyme leaves

* Salt & pepper

1. Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, until fork tender.

2. Drain under cold water and set the stalks aside.

3. Broil the peppers on all sides until lightly scorched.

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

5. Remove the peppers and peel off the skin.

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

7. Puree the peppers in the food processor.

8. Mix in the olive oil, balsamic vinegar and thyme.

9. Taste for seasoning and add salt and pepper if desired.

10. Place equal amount of the puree on 2 serving dishes.

11. Top with equal amounts of asparagus.

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	Bekki Diabetic September 1 at 9:37 pm The reason you place the bell peppers in the brown bag is once you close it up, it will sweat until cooled and is easier to peel skin off.
	Celia - 38478 September 1 at 8:37 pm Lol of course it w be me. Your answer works for me. Thanks lol
	Flicker September 1 at 8:09 pm I wondered that too when I first tried the recipe… so I put all but one of the peppers in the bag… my discovery was it just made them easier to handle… haven't any scientific explanation for you… maybe we can get that from someone else out there who knows these things and can explain them…I just know it works out better.. when I'm removing the chared part… lol you would ask…big smile
	Celia - 38478 September 1 at 8:02 pm Sounds good. Why do I put the peppers in a paper bag for 10 minutes? Have to try this one to.