Asparagus With Red And Yellow Pepper Coulis
Published March 26, 1994
- Total Time
- 30 minutes
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Ingredients
2 red bell peppers
2 yellow bell peppers
½ cup extra-virgin olive oil
Tarragon vinegar to taste
Coarse salt and freshly ground pepper to taste
3 pounds asparagus
Fresh tarragon leaves to garnish
Nutritional analysis per serving (8 servings)
12 grams carbs; 177 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 611 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes