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Asparagus With Red Pepper Purée

vegetables

2 large sweet red peppers
2 teaspoons olive oil
4 teaspoons dried thyme
freshly ground pepper
2 pounds asparagus

Roast peppers on a baking sheet in 375 F oven for 18 minutes. Turn and roast on other side for 18 minutes longer or until peppers are blistered and soft. Remove from oven and place hot peppers in a heavy paper or plastic bag. Close bag and let peppers steam for 10 to 15 minutes. Using fingers and a small knife, peel skin from peppers (it should come off easily); seed peppers and cut into strips. In skillet, heat oil over medium heat; when hot, add roasted peppers and thyme. Sauté for 2 minutes; season with pepper to taste. Purée in food processor. (Purée can be prepared in advance, covered and refrigerated for up to 1 week; reheat gently over low heat before continuing with recipe.) Wash and break tough ends off asparagus; cook in large pot of boiling water for 5 to 8 minutes or until tender; drain thoroughly. Spoon hot pepper purée over individual plates. Arrange hot asparagus on top.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings.

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