Asparagus With Red Pepper Sauce

• 2 red bell peppers
• 1/2 cup olive oil
• Balsamic vinegar to taste
• Course salt and freshly ground pepper to taste
• 1 1/2 pounds asparagus
• Fresh tarragon leaves to garnish

1. Preheat broiler.
2. Cut the peppers into quarters and remove the stems and seeds.
3. Place the quarters skin side up on foil placed on a broiling rack.
4. Broil until the skins are charred.
5. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
6. Combine the pepper strips in a blender or food processor with the olive oil and puree.
7. Add vinegar, salt and pepper to taste.
8. Set aside.
9. Cut the tough stems from the asparagus.
10. With a vegetable peeler, pare away any tough skin from the lower half of the stalk.
11. Rinse the asparagus in cold water.
12. Either cook the asparagus in a steamer or tie in bundle standing in two inches of water.
13. Cook, covered, until tender but firm.
14. Drain and place on individual plates.
15. Cool to room temperature before serving.
16. Pour a pool of sauce on each plate and garnish with tarragon leaves.

red bell peppers, olive oil, vinegar, salt, asparagus, tarragon

Taken from cooking.nytimes.com/recipes/2008 (may not work)