Asparagus Tapas With Red Pepper Sauce

• 2 large red bell peppers, cored and seeded
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons raspberry vinegar
• 1 12 tablespoons chopped fresh basil
• 12 teaspoon salt
• fresh ground pepper
• 1 lb fresh asparagus, trimmed
• 1 sourdough bread or 1 French baguette, loaf
• sliced julienne strips bell pepper
• snipped fresh basil
• shaved parmesan cheese (garnish)

1. Coarsely chop bell peppers.
2. Heat olive oil in a large skillet.
3. Add peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.
4. Remove from heat and let cool slightly.
5. Place in blender or food processor and puree until smooth; stir in vinegar, basil, salt and pepper.
6. Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain.
7. Spoon red pepper sauce on a platter and arrange asparagus over sauce.
8. Garnish with bell pepper, basil and Parmesan, if desired.
9. Serve with baguette slices.

red bell peppers, garlic, olive oil, raspberry vinegar, fresh basil, salt, fresh ground pepper, fresh asparagus, bread, julienne strips bell pepper, fresh basil, parmesan cheese

Taken from www.food.com/recipe/asparagus-tapas-with-red-pepper-sauce-38909 (may not work)