Asparagus with Red Pepper Sauce
Submitted by mom5
Tender asparagus spears served on a smoky roasted red pepper puree with balsamic vinegar, olive oil, and fresh thyme. A vibrant, diabetic-friendly vegetable side dish.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThe contrast on the plate here is stunning: bright green asparagus spears sitting on a pool of deep red pepper puree.
But it’s the flavor contrast that really makes this dish work.
Smoky, sweet roasted red peppers blended with balsamic vinegar and a touch of thyme create a sauce that’s both earthy and bright.
The asparagus brings its grassy snap, and together they make a vegetable side dish that could easily steal the spotlight from whatever protein is sharing the plate.
Kitchen Tips
- Broil the peppers until the skin is scorched and blistered on all sides, then steam them in a paper bag for 10 minutes so the skins slip right off
- Cook the asparagus until fork-tender but still firm; limp asparagus loses its personality
- This pairs beautifully with grilled fish, roasted lamb, or a simple piece of seared salmon
Ingredients
Directions
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. Drain under cold water and set the stalks aside.
Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh.
Purée the peppers in the food processor. Mix in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and add salt and pepper if desired.
Place equal amount of the purée on 4 serving dishes. Top with equal amounts of asparagus.
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