These colorful tapas are ready to start any party or appetizer occasion!
Author: California Asparagus Commission - www.calasparagus.com
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.
Serves: 4 person(s)
Preparation Time: 15 mins
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
1 lb 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)
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).
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