Asparagus with Red Pepper Sauce

You’ll Need

• 2 pounds asparagus stalks
• 3 large red peppers
• 3 ½ Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• ½ teaspoon fresh thyme leaves
• Salt and pepper

Directions

• Cook the asparagus stalks in lightly salted water for 4 to 8 minutes (depending on thickness), or until tender but still firm.
• Drain under cold water and set the stalks aside.
• Broil the peppers on all sides until lightly scorched.
• Place the cooked peppers in a paper bag for 10 minutes.
• Remove the peppers and peel off the skin.
• Cut open the peppers and remove the stem, seeds and white flesh.
• Puree the peppers in the food processor.
• Add in the olive oil, balsamic vinegar and thyme to the food processor.
• Taste for seasoning and add salt and pepper if desired.
• Top asparagus with red pepper puree.