Asparagus With Red Pepper Sauce Recipes

GRILLED ASPARAGUS WITH RED BELL PEPPERS SAUCE

Steps:

• Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
• Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
• Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
• Place salsa in a bowl.
• Snap off tough ends of asparagus.
• Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
• Prepare the other raft until all asparagus are fixed.
• Brush asparagus with olive oil and season with salt and pepper.
• Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don't burn them).
• Serve hot with salsa.
• Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

STEAMED ASPARAGUS WITH ROASTED PEPPER SAUCE

Steps:

• Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.
• Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS

Steps:

• Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Preheat broiler.
• Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
• Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
• Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
• Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
• Pour a pool of sauce on each plate and garnish with tarragon leaves.

ASPARAGUS TAPAS AND RED PEPPER SAUCE

Steps:

• Coarsely chop red peppers.
• Cook peppers and garlic in oil over low heat 30 minutes.
• Puree mixture in food processor or blender.
• Add vinegar, basil, salt and pepper.
• Bring water to boil in skillet, add asparagus spears.
• Return water to boiling and simmer, covered about 5 minutes or until asparagus is crisp-tender.
• Drain.
• Spoon red pepper sauce on platter and arrange asparagus on sauce.
• Garnish with red pepper and basil, if desired.
• Serve with baguette.

ASPARAGUS AND RED PEPPER PIZZA (WHITE OR RED)

Steps:

• Preheat the oven to 425°F.
• Steam the asparagus and bell pepper with a small amount of water in a covered saucepan, until tender crisp, and drain.
• Place the crust on a pan, spread the sauce or ricotta cheese evenly over it. Sprinkle with the cheese, followed by the asparagus-bell pepper mixture.
• Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
• Asparagus and Red Pepper Pizza (this page)
• Dilled Barley and Green Bean Salad (page 47)
• (with marinara)
• Calories: 250
• Total Fat: 6g
• Protein: 15g
• Carbohydrate: 32g
• Cholesterol: 19mg
• Sodium: 553mg
• (with ricotta)
• Calories: 320
• Total Fat: 10g
• Protein: 22g
• Carbohydrate: 32g
• Cholesterol: 40mg
• Sodium: 441mg

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS

Steps:

• Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
• Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
• Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
• Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
• With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
• Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
• Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
• Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
• Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.