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Asparagus With Roasted Peppers And Olives

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I might be having faded memories of my childhood days but that Asparagus With Roasted Peppers And Olives made by mom still hold the power to charm my tastebuds. In our house preparations began in advance for any party and once I saw my mom putting some ingredients from here and there and that also effortlessly. In the end when we see the resulting dish then it was Asparagus With Roasted Peppers And Olives. That was inevitable and incredibly delicious! Here is that wonderful recipe. A must try!
  Sweet red pepper 1
  Asparagus 1 Pound, cut into 1 inch pieces
  Garlic 2 Clove (10 gm), minced
  Lemon juice 2 Tablespoon
  Chopped pitted black olives 2 Tablespoon
  Chopped italian parsley 1 Tablespoon (Fresh Ones)
  Hot pepper sauce 1 Dash
  Salt To Taste
  Black pepper To Taste
  Shredded fontina cheese/Provolone cheese 2 Tablespoon

Roast the red pepper by placing on a high gas flame, on a hot grill or under the broiler for 10 minutes, turning until all sides are black.
Wrap the pepper in a damp towel and allow to rest for 5 minutes, or until cool enough to handle.
Using your finger or a sharp knife, peel off the skin; rub off any black charred spots with the damp towel.
Cut the peppers into 1/2" pieces.
In a large no-stick frying pan over medium-high heat, cook the asparagus and garlic for 1 minute, stirring constantly.
Add the lemon juice; cover and cook for 2 minutes, or until the asparagus is bright green and crisp-tender.
Remove from the heat.
Stir in the red peppers, olives, parsley and hot-pepper sauce; add salt and black pepper to taste.

Recipe Summary

Side Dish
Stir Fried

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