Roasted red and yellow pepper salad - sheryl'
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Red bell peppers | ||
| Yellow bell peppers | ||
| Whole tarragon strips | ||
| Salt/pepper | ||
| Olive oil | ||
| Balsamic vinegar | ||
| Asparagus; peel, chop reserve tips | ||
| ½ | cup | Butter |
| 2 | Egg yolks | |
| ½ | Lemon; juice of | |
| Lemon zest | ||
| Salt/pepper | ||
| Parmesan; freshly grated | ||
| Chicken stock if needed | ||
| Cooked pasta | ||
Directions
SHERYL HOUSE
Halve peppers, deseed and flatten. Char the peppers on a grill, gas burner, or until blackened. Cool. Remove blackend peel. Slice and place in a bowl.
Saute asparagus in butter until tender. Puree. Add tips to the skillet and cook until tender. Remove. Let butter and juices cool. Add to the blender or processor with yolks, juice, zest and pepper. Process. Toss with pasta and asparagus tips. Sprinkle with parmesan.
If sauce is too thick, thin with a little broth.
Serve with sliced tomatoes, mini-corn, cucumbers, julienned carrots and pasta.
Adapted for MM by Norma Wrenn
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 2, 1998
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