HealthNotes

Asparagus Tapas with Red Pepper Sauce

• From: California Asparagus Commission

Ingredients

• 2 large red bell peppers, cored and seeded

• 2 cloves garlic, minced

• 1 Tbs olive oil

• 2 Tbs raspberry vinegar

• 1- 1/2 Tbs chopped fresh basil

• 1/2 tsp salt

• freshly ground pepper

• 1 lb fresh asparagus, trimmed

• 1 sourdough or French baguette loaf

• sliced julienne strips of bell pepper

• snipped fresh basil

• shaved Parmesan cheese (garnish)

Sauteed red peppers add a savory flair to this quick and easy snack.

Directions

• Coarsely chop bell peppers. Heat olive oil in a large skillet. Add peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.
• Remove from heat and let cool slightly. Place in blender or food processor and puree until smooth; stir in vinegar, basil, salt and pepper.
• Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with bell pepper, basil and Parmesan, if desired.
• Serve with baguette slices.