Yield: 1 Servings
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Roast one large bell pepper by sticking fork into the bottom of it and charring it over a hot range burner. When blackened, place in a plastic bag for 10 minutes. Run under cold water while peeling the skin off pepper.
Slice meat into long strips. Refrigerate overnight. Wrap strips around cooked asparagus just before serving.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998