May 21, 2008


Roast Asparagus and Peppers
A simple way to enjoy fresh spring asparagus.

1 pound asparagus
2 sweet red or yellow peppers
1 tablespoon balsamic vinegar

Preheat broiler. Snap off tough ends of asparagus. Cut pepper into 1 inch wide strips, discarding seeds and trimming any thick ribs.Place vegetables in a single layer on a baking sheet. Broil 5 to 6 inches from heat for 8 to 12 minutes, turning several times, until vegetables are tender and lightly charred.Transfer to serving dish and sprinkle with balsamic vinegar.
Serve warm or at room temperature.
Yield: 4 servings
© Nikki Goldbeck, Enemy of the Steak (Square One)

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