Print
Email
Add a photoServings: 2
Ingredients
- 1 lb asparagus stalks
- 3 large red peppers
- 3 1/2 Tablespoons extra virgin olive oil
- 1 Tablespoons vinegar">balsamic or possibly rice vinegar
- 1/2 tsp fresh thyme Leaves
- Salt & Pepper
Directions
- Peel the asparagus if necessary, snap off the stems at the bottom, and cook the stalks in lightly salted water for 4 to 8 min, depending on thickness, or possibly till fork tender but stiil hard.
- Drain under cool water and set the stalks aside. Rub the peppers in extra virgin olive oil and broil on all sides till lightly scorched. Place the cooked peppers in a paper bag to steam for 10 min.
- Remove the peppers and rub off the skins. Cut open and remove the stem, seeds and white flesh.
- Puree the peppers in the food processor.
- Fold in the extra virgin olive oil, balsamic vinegar and thyme.
- Adjust seasoning, adding salt and pepper if you like.
- Divide puree among 4 serving dishes. Top with asparagus.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 2 servings | |
| Calories 303 | |
| Calories from Fat 216 | 71% |
| Total Fat 24.38g | 30% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 678mg | 19% |
| Total Carbs 18.22g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.93g | 8% |
| Protein 4.69g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
