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    You are in: Home / Recipes / Asparagus with Red Pepper Puree Recipe
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    Asparagus with Red Pepper Puree

    Total Time:

    Prep Time:

    Cook Time:

    51 mins

    5 mins

    46 mins

    Derf's Note:

    Can be served as a colourful first course,or as a side dish, Beautiful presentation! Evolved to our taste from Smart cooking by Anne Lindsay

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast peppers on a baking sheet in 375 degree oven for 18 minutes.
    2. 2
      Turn and roast on other side for 18 minutes longer or until peppers are blistered and soft, not charred.
    3. 3
      Remove from oven and place hot peppers in a heavy paper or plastic bag.
    4. 4
      Cover bag and let peppers steam for 10 to 15 minutes.
    5. 5
      Using fingers and a small knife, peel skin from peppers, it should come off easily, seed peppers and cut into strips.
    6. 6
      In frypan, heat oil over medium heat, when hot, add roasted peppers and thyme.
    7. 7
      Saute for 2 minutes, season with pepper to taste.
    8. 8
      Puree in food processor or blender.
    9. 9
      ,Can be prepared in advance, covered and refrigerated for up to 1 week, reheat gently over low heat before continuing with recipe.
    10. 10
      Wash and break tough ends off asparagus, tie in bundles of 3 or 4 with strands of spaghettini.
    11. 11
      Carefully place in steamer or large pot of boiling water for 5 to 8 minutes until tender.
    12. 12
      drain carefully and thoroughly.
    13. 13
      Spoon heated pepper puree over individual plates.
    14. 14
      Arrange hot asparagus bundles on top and drizzle a little more puree over.

    Ratings & Reviews:

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    Nutritional Facts for Asparagus with Red Pepper Puree

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 60.9
     
    Calories from Fat 18
    29%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 22.3 mg
    0%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.2 g
    17%
    Protein 4.1 g
    8%

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