Asparagus With Red And Yellow Pepper Coulis
- Total Time
- 30 minutes
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Ingredients
- 2red bell peppers
- 2yellow bell peppers
- ½cup extra-virgin olive oil
- Tarragon vinegar to taste
- Coarse salt and freshly ground pepper to taste
- 3pounds asparagus
- Fresh tarragon leaves to garnish
Preparation
- Step 1
Cut peppers into quarters and remove stems and seeds.
- Step 2
Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
- Step 3
Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree. Add vinegar, salt and pepper to taste. Set the sauce aside. Repeat the process with the yellow peppers.
- Step 4
Cut tough stems from asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse in cold water.
- Step 5
Either cook asparagus in steamer or tie it in a bundle standing in two inches of water. Cook until spears are tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
- Step 6
Pour a small pool of yellow and red sauce on either side of the asparagus on each plate. Garnish with tarragon leaves and serve at room temperature.
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