|Olive oil||2 Tablespoon|
|Red bell peppers||2 Large|
|Garlic||2 Clove (10 gm)|
|Red wine vinegar||3 Tablespoon|
|Basil||1⁄4 Cup (4 tbs)|
|Seasoned salt||1 Teaspoon|
|Black pepper||To Taste|
|Water||1⁄2 Cup (8 tbs)|
|French bread loaf||1|
|Red bell pepper strips||6|
Heat oil in a large skillet.
Add bell peppers and garlic, cook over low heat 30 minutes.
Transfer bell pepper mixture to a food processor or blender, puree.
Add vinegar, basil, seasoned salt and pepper to puree, blend.
Bring water to a boil in a large skillet.
Add asparagus spears.
Return water to a boil, reduce heat and simmer, covered, 5 minutes, or until asparagus is crisp-tender.
Drain asparagus well.
Place bread slices on a platter or on individual plates.
Slice asparagus spears into equal thirds or fourths, depending on their length, place 3 or 4 pieces of asparagus on each bread slice.
Spoon bell pepper sauce over asparagus.
Garnish with bell pepper strips and fresh basil.
Serve with knife and fork or with plenty of napkins.