Asparagus With Red and Yellow Coulis

• 2 yellow bell peppers
• 4 red bell peppers
• 1 cup extra-virgin olive oil plus oil for drizzling
• Balsamic vinegar to taste
• Coarse salt and freshly ground pepper to taste
• 40 asparagus spears
• Fresh tarragon leaves

1. Cut peppers in quarters and remove stems and seeds.
2. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes.
3. Drain.
4. Combine red peppers in a blender or food processor with half the olive oil and puree.
5. Add vinegar, salt and pepper to taste.
6. Set aside.
7. Repeat process with yellow peppers.
8. Cut tough stems from asparagus.
9. With vegetable peeler, pare away tough skin from lower half of stalk.
10. Rinse asparagus in cold water.
11. Steam asparagus until tender but firm.
12. Drain and sprinkle with olive oil.
13. Cool to room temperature before serving.
14. On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another.
15. Arrange asparagus on top; garnish with tarragon.

yellow bell peppers, red bell peppers, extravirgin olive oil plus oil for drizzling, vinegar, salt, tarragon

Taken from cooking.nytimes.com/recipes/6423 (may not work)