Asparagus With Red And Yellow Pepper Coulis

• 2 red bell peppers
• 2 yellow bell peppers
• 1/2 cup extra-virgin olive oil
• Tarragon vinegar to taste
• Coarse salt and freshly ground pepper to taste
• 3 pounds asparagus
• Fresh tarragon leaves to garnish

1. Cut peppers into quarters and remove stems and seeds.
2. Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
3. Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree.
4. Add vinegar, salt and pepper to taste.
5. Set the sauce aside.
6. Repeat the process with the yellow peppers.
7. Cut tough stems from asparagus.
8. With a vegetable peeler, pare away any tough skin from the lower half of the stalks.
9. Rinse in cold water.
10. Either cook asparagus in steamer or tie it in a bundle standing in two inches of water.
11. Cook until spears are tender but firm.
12. Drain and place on individual plates.
13. Cool to room temperature before serving.
14. Pour a small pool of yellow and red sauce on either side of the asparagus on each plate.
15. Garnish with tarragon leaves and serve at room temperature.

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

Taken from cooking.nytimes.com/recipes/8063 (may not work)