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.