Asparugus with Roasted Red Peppers


 Coastweek   Kenya

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Coastweek - -  Simple and delicious
- with a marinade made in Heaven !


INGREDIENTS:  (four servings)

  • 1 1/2 cups asparagus

  • 1 medium red pepper

  • 1 teaspoon freshly minced garlic

  • 1 teaspoon balsamic vinegar

  • Salt

  • Pepper



  1. Remove the hard bottom stem of the asparagus and slice the rest of the stalk into approximately 1-inch pieces.

  2. Blanch the asparagus and put into ice-cold water to stop it from cooking further. Drain and set aside.

  3. Roast the red pepper in a 500 degree oven for 20 to 30 minutes, turning occasionally.

  4. When the skin has darkened and blistered, remove the pepper from the oven.

  5. Transfer it to a bowl and cover with aluminum foil.

  6. Let it cool for 30 minutes, then peel off the skin and seed the pepper.

  7. Slice into julienne strips and toss 1/2 cup roasted pepper with the garlic and vinegar.

  8. Let marinate for a few minutes then toss the peppers with the asparagus.

  9. Add salt and pepper to taste and serve.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.







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