Grilled Asparagus With Red Bell Peppers Sauce

Recipe by Artandkitchen
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
  • Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
  • Place salsa in a bowl.
  • Snap off tough ends of asparagus.
  • 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.
  • Prepare the other raft until all asparagus are fixed.
  • Brush asparagus with olive oil and season with salt and pepper.
  • Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don’t burn them).
  • Serve hot with salsa.
  • Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!
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