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Asparagus With Red Pepper Sauce

Contributed by: Chris, WebAdmin. of


  • 2 large red bell peppers, cored and seeded
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons raspberry vinegar
  • 1 ½ tablespoons chopped fresh basil
  • ½ teaspoon salt
  • freshly ground pepper
  • 1 1/2 lbs. fresh California asparagus, trimmed bell pepper, basil, Parmesan cheese (garnish)


Coarsely chop bell peppers. Heat olive oil in a large skillet. Add 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 blender or food processor and pure until smooth; stir in vinegar, basil, salt and pepper. Cook asparagus spears in boiling water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with thin slices of bell pepper, basil and Parmesan if desired.

Serving Size: Makes 4 servings.

Nutritional Information: Per serving:
Calories 135; Protein 5g; Fat 5g; Calories from Fat 32 percent; Carbohydrate 21g; Cholesterol 0mg; Fiber 6g; Sodium 450mg.

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