Asparagus With Roasted Peppers And Olives
|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|
|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.