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Add a photoServings: 4
Ingredients
- 2 x Red peppers
- 3 fl ounce Extra virgin extra virgin olive oil plus extra for sprinkling A few drops of balsamic vinegar Salt and pepper
- 1 1/2 lb Fresh asparagus A few tarragon leaves to garnish
Directions
- 1. Preheat the oven to 200 C/400 F/Gas Mark 6. Put the peppers on a baking tray and roast in the oven for 20-30 min, till deflated and slightly charred. Leave to cold then peel off the skins. Cut the peppers in half and throw away the core and seeds.
- 2. Put the peppers and extra virgin olive oil in a food processor and blend to create a puree. Add in vinegar, salt and pepper to taste.
- 3. Using a potato peeler, shave the length of each asparagus stalk then, if necessary, cut off the end if it is woody.
- 4. Steam the asparagus for 6-8 min, till tender but hard.
- 5. Arrange the asparagus in an ovenproof dish and sprinkle with a little oil. Bake at 190 C/375 F/Gas Mark 5 for 20 min. Pour sauce over asparagus and garnish with tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 181 | 85% |
| Total Fat 20.5g | 26% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 285mg | 8% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.74g | 2% |
| Protein 2.47g | 4% |
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