Steamed asparagus with roasted pepper sauce (mf)

Yield: 4 Servings

Measure Ingredient
1 pounds Asparagus, 1 inch trimmed off the bottom & peeled
½ cup Roasted red peppers from jar
2 tablespoons Olive oil
¼ cup Chopped flat leaf parsley
\N \N Salt and freshly ground black pepper

Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1½-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper.

Set this mixture in the bottom of a mixing bowl.

Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to MC-Recipe Digest V1 #638 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

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