Asparagus With Red and Yellow Coulis
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2yellow bell peppers
- 4red bell peppers
- 1cup extra-virgin olive oil plus oil for drizzling
- Balsamic vinegar to taste
- Coarse salt and freshly ground pepper to taste
- 40asparagus spears
- Fresh tarragon leaves
Preparation
- Step 1
Cut peppers in quarters and remove stems and seeds. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes. Drain.
- Step 2
Combine red peppers in a blender or food processor with half the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside. Repeat process with yellow peppers.
- Step 3
Cut tough stems from asparagus. With vegetable peeler, pare away tough skin from lower half of stalk. Rinse asparagus in cold water.
- Step 4
Steam asparagus until tender but firm. Drain and sprinkle with olive oil. Cool to room temperature before serving.
- Step 5
On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another. Arrange asparagus on top; garnish with tarragon.
Private Notes