Asparagus with Roasted Red Peppers


1 lb of fresh asparagus, tough ends removed (just hold asparagus in both hands near the bottom an apply a little pressure. The tough end will snap off)
1 large jar of roasted red peppers, drained and chopped
1/4 cup onion, chopped
2 cloves garlic, chopped
1 cup water
1 tsp dried tarragon or other herbs of your choice
1 tbs chopped parsley
1/2 cup extra virgin olive oil
kosher salt and black pepper to taste
Spring time says asparagus. This recipe marries asparagus with roasted red peppers and herbs You may prepare it in less than 30 minutes. 6 to 8 servings.
  • In a large sauce pan bring water to a boil.
  • Add the garlic and onion and cook for 3 to 4 minutes.
  • Reduce heat and add the asparagus spears. Cook for another 3 to 4 minutes until asparagus are bright green and slightly tender and still crisp.
  • Drain asparagus, discard onion and garlic.
  • Place asparagus on a platter and sprinkle with the oil, herbs and roasted red pepper.
  • Season with salt and pepper.




10 min


10 min


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