Asparagus with Red Pepper Sauce
|Red peppers||2 , seeded and roughly chopped|
|Onion||1 , roughly chopped|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1 , finely diced|
|Basil leaves||12 (Plus Extra To Garnish)|
|Walnut oil||1 Tablespoon|
|Sherry vinegar||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Asparagus||300 Gram, trimmed|
|Freshly ground black pepper||To Taste|
Place all the ingredients except the asparagus in a large, non-reactive (not aluminium) saucepan, cover and simmer gently for 20 minutes, stirring from time to time.
Pour the softened pepper mix into a food processor and blend until smooth.
Pass through a fine sieve and set aside, keeping it warm, if you wish.
Cook the asparagus in boiling water for 6 minutes, then drain.
Spoon the red pepper sauce (hot or cold) on to 4 plates and top with the asparagus.
Garnish with basil leaves and ground black pepper.
Calories 91 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 0.41 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7.1 mg0.3%
Total Carbohydrates 13 g4.2%
Dietary Fiber 3.7 g14.9%
Sugars 5.9 g
Protein 3 g6%
Vitamin A 54.6% Vitamin C 159.8%
Calcium 4.2% Iron 12.1%
*Based on a 2000 Calorie diet