Grilled Asparagus With Red Bell Peppers Sauce

awalde's Note:

Original title: Espárragos a la parrilla bañados en salsa Uruguayan recipe posted by Annita Zen Found in http://www.solovegetales.com/ver-receta.php?id=3134#comentarios Instruction for roasted peppers by Rita--Roasted Bell Peppers Grilled Posted for ZWT7

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Asparragus (additonal 8-12 BBQ skewers)

• 1 kg asparagus (2 pounds)
• 1/2 cup olive oil
• salt and pepper, to taste

Salsa

• 3 red bell peppers
• 1 tablespoon ginger, grated
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• salt and pepper
• 1 garlic clove, minced (optional)

Directions:

1. Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
2. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
3. Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
4. Place salsa in a bowl.
5. Snap off tough ends of asparagus.
6. Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
7. Prepare the other raft until all asparagus are fixed.
8. Brush asparagus with olive oil and season with salt and pepper.
9. Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don’t burn them).
10. Serve hot with salsa.
11. Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!

Reviews

[JustJanS]

I didn't bother with the skewers-just cooked the asparagus directly on a griddle pan. No way you could ever use half a cup of oil on the asparagus, I brushed a couple of teaspoons over. I made 2/3 of the salsa and only used a small portion of it but plan to use the rest over grilled chicken breasts. The salsa is yummy and the ginger/lemon goes so well with the charred sweetness of the asparagus.

[K9 Owned]

We really loved this treatment for asparagus. While I often grill them I rarely add a sauce. I thought the sauce was a great addition and made the happy mistake of reducing the asparagus for two but left the sauce as directed. I think it will make a super base for a salad dressing too. Thanks so much for posting!
Made for Food.Commandos ~ ZWT 7

[IngridH]

Unfortunately, I can't say that I loved this recipe. I felt that the the ginger was was far to prominent a flavor in the sauce, even though I only added half the amount called for. I felt this would be much better if the ginger was significantly reduced and white wine vinegar was added in its place. Even SO, who really loves nearly anything with ginger felt this was out of balance. I'm sorry, as I love roasted peppers and wanted to like this, but it just didn't work for me. Made for ZWT7- Emerald City Shakers