Moosewood: Asparagus with Red Pepper Sauce

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* Exported from MasterCook Mac *

 

Asparagus with Red Pepper Sauce

 

Recipe By : Moosewood Restaurant New Classics page 119

Serving Size : 4 Preparation Time :0:00

Categories : Side Vegetables * checked

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh asparagus

1 tablespoon olive oil

1 large garlic clove -- minced or pressed

1/4 teaspoon salt

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Roasted Red Pepper Sauce:

1 red bell pepper -- seeded and cut into

eighths

1/4 cup olive oil

1 garlic clove -- minced or pressed

1 tablespoon red wine vinegar

2 teaspoons chopped fresh dill -- (2 to 3)

salt and ground black pepper -- to taste

 

In our area of the country, asparagus heralds the arrival of spring.

This simple, beautiful dish provides a showcase for them. The

asparagus spears are roasted and then drizzled with a bright red

vinaigrette.

 

Look for spears that are firm, substantial, not too skinny, and

uniformly green with tightly budded tips. Soaking asparagus spears in

water for a few minutes before rinsing and draining them helps remove

any sand or dirt embedded in the stalks.

 

The Roasted Red Pepper Sauce is perfect on any steamed or roasted

vegetable (we especially like it on roasted green beans), or it can

double as a dressing for your favorite sandwich. This recipe can be

prepared with canned roasted red peppers, but roasting a fresh pepper

with the asparagus provides a much better flavor .

 

Serves 4

Preparation time: 10 minutes

Roasting time: 25 to 30 minutes

 

Preheat the oven to 400F. Oil a baking tray.

 

Snap off the tough stem ends of the asparagus and rinse well. Toss

the spears with the olive oil, garlic, and salt and place them in a

single layer on one half of the baking tray. On the other half of the

tray, arrange the red pepper strips. Roast for 25 to 30 minutes,

turning about every 10 minutes, until the vegetables are tender.

 

Place the roasted pepper strips in a blender with the olive oil,

garlic, vinegar, and dill. Puree until smooth. Add salt and black

pepper to taste. Arrange the roasted asparagus on a serving platter.

Drizzle some of the dressing in a ribbon across the middle of the

asparagus and pass the rest at the table.

 

Serve at room temperature.

 

PER 5.5-OUNCE SERVING: 196 CALORIES, 3.5 G PROTEIN, 18.2 G FAT, 7.5 G

CARBOHYDRATES, 2.5 G SATURATED FATTY ACIDS, o MG CHOLESTEROL, 159 MG

SODIUM, 2.1 G TOTAL DIETARY FIBER

 

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Per serving (excluding unknown items): 171 Calories; 17g Fat (86%

calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol;

135mg Sodium

Food Exchanges: 1 Vegetable; 3 1/2 Fat

 

 

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