• Email
  • Pin It
 

Asparagus Tapas with Red Pepper Sauce

 

Contributed by:

Asparagus Tapas with Red Pepper Sauce
 

 

1 comment | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Asparagus Tapas with Red Pepper Sauce

Times

  • Ready Time : 0 min

Servings

4

Ingredients

  • 2 large red bell peppers, cored and seeded
  • 2 cloves garlic, minced, 1 tablespoon olive oil
  • 2 Tablespoons raspberry vinegar
  • 1-1/2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1 lb. fresh California asparagus, trimmed
  • 1 sourdough or French baguette loaf
  • sliced julienne strips of bell pepper, snipped fresh basil
  • shaved Parmesan cheese (garnish)

Directions

Preparation

1 Coarsely chop bell peppers. Heat olive oil in a large skillet.Add peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.
2 Remove from heat and let cool slightly. Place in blender or food processor and puree until smooth; stir in vinegar, basil,salt and pepper
3 Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with bell pepper, basil and Parmesan, if desired.

Source: California Asparagus Commision

About Joy of Kosher

avatar

JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

 

comments

 

One Response to Asparagus Tapas with Red Pepper Sauce

  1. avatar says: TamaraS

    This was awesome!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in