Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
1 Heat the olive oil in a large skillet. 2 Chop the red bell peppers into coarse pieces. 3 Cook the peppers and garlic in the skillet for approximately 15 minutes, stirring occasionally, until the peppers are tender. 4 Remove from heat and allow to cool slightly. Place the mixture in a blender or food processor and puree until smooth. 5 Stir in the vinegar, 1 ½ tablespoons basil, salt, and pepper. 6 Cook the asparagus in boiling salted water for 4-5 minutes until they are crisp-tender. Drain. 7 Spoon the red pepper sauce on a platter. Arrange the asparagus over the sauce. If desired, garnish with pepper slices, basil, and Parmesan cheese. Serve with baguette slices (1 per serving).
Additional Information
Throw a tapas party and serve many of these little dishes.
Ingredients | Makes Servings
Directions
