This is a very nice party dish because it is fancy to look at and very tasty.
1 fresh red pepper
1-2 Tbsp Balsamic vinegar
1 lb. asparagus
- Wash the pepper under water
- Cook on a grill or in the oven. I prefer the grill (head to medium-high), but an oven at 400 degrees will do. Place the pepper on one side and cook for about 15 minutes. Turn the pepper to the opposite side and cook about 10 minutes. Keep turning the pepper to different sides and cook on each about 10 minutes until the outside is somewhat charred and the pepper is wilted.
- Take off the heat and put in a paper bag. Cut a hole in the pepper and drain the interior juice into a storage dish. Cool the pepper until you can handle it.
- Cut the pepper in half. Cut away the seeds and then peel off the charred skin with a knife by scraping at it. If the pepper is cooked enough, the skin will peel off easily.
- Cut the pepper into thin strips and cut in half so that the strips are 1/2 the length of the pepper. Put into the storage container with the reserved juice and mix.
- Cover pepper stips with Balsamic vinegar and chill in the refrigerator.
- When you want to serve the dish - Clean asparagus and remove hard ends. Steam for 5 minutes or until just tender.
- Move asparagus to a serving plate. Decorate with roasted peppers in a line over the center of asparagus. Serve.
Variation: Roasted peppers do not need any oil, but you could add minced garlic.
Variation: Roasted Peppers are also good mixed with tomatoes, onions and feta cheese and served cold as a side salad.
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