Asparagus Tapas with Red Pepper Sauce 

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Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 20 mins

Colorful tapas ready to start any party or appetizer occasion!

Suggestions:

Of Spanish origin, tapas are little dishes, served on small plates, similar to the Chinese dim sum or the Middle Eastern meze. Although tapas may look similar to traditional appetizers, what differentiates them is their more pronounced and/or spicier flavors.

For a dining out experience or a trendy tapas party, select from a variety of tapas dishes and feast on these little dishes.

Ingredients:

2 large red bell peppers, cored and seeded

2 cloves garlic, minced

1 Tbsp olive oil

2 Tbsp rasberry vinegar

1 1/2 Tbsp chopped fresh basil

1/2 tsp salt

1/2 tsp freshly ground black pepper

0.45 kg fresh California Asparagus, trimmed

1 sourdough or french baguette loaf

1/4 cup red bell pepper, sliced into Julienne strips (garnish)

4 fresh basil leaves, snipped (garnish)

1/2 tsp shaved Parmesan cheese (garnish)

Directions:

Coarsely chop red bell peppers. Heat olive oil in a large skillet. Add red bell peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.

Remove from heat and let cool slightly. Place in a blender or food processor and puree until smooth; stir in vinegar, 1 1/2 tablespoons chopped basil, salt and pepper.

Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with red bell pepper slices, basil and Parmesan, if desired. Serve with baguette slices (1 slice per serving).

Author:

California Asparagus Commission
CA Asparagus Commission