Spicy Asparagus with Red Bell Pepper and Herbs Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), peeled | |
| Red bell pepper - 1, cored, seeded, diced | ||
| Jalapeno - 1, seeded, finely chopped | ||
| Scallions | 4 , trimmed | |
| Salt | 1 To taste | |
| Basil | 2 Tablespoon, snipped | |
| Mint | 2 Tablespoon, snipped | |
| Fresh asparagus - 2 lb, tough ends snapped off and discarded, stalks loosely tied together with kitchen string | ||
| Unsalted butter | 1 Tablespoon | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large pot, bring slightly salted water to a boil
2. In a Dutch oven over medium flame, heat olive oil, add garlic and saute till it is soft and fragrant
3. Add bell pepper, jalapeno, white portion of the scallions and a pinch of salt; saute all of these till the red bell pepper begins to turn soft; add basil, mint and the green of scallions and turn the heat off
4. In the boiling water, add asparagus and blanch them till bright green and crisp-tender; drain quickly and add to the saute
5. Add butter and season with more salt and pepper
SERVING
6. Serve as required
1. In a large pot, bring slightly salted water to a boil
2. In a Dutch oven over medium flame, heat olive oil, add garlic and saute till it is soft and fragrant
3. Add bell pepper, jalapeno, white portion of the scallions and a pinch of salt; saute all of these till the red bell pepper begins to turn soft; add basil, mint and the green of scallions and turn the heat off
4. In the boiling water, add asparagus and blanch them till bright green and crisp-tender; drain quickly and add to the saute
5. Add butter and season with more salt and pepper
SERVING
6. Serve as required
Chef
