Asparagus And Red Pepper Sauce


Coarsely chop red peppers and cook, with garlic, in oil over low heat for 30 minutes. Puree mixture in food processor with vinegar and basil leaves. Season to taste.

In large skillet, bring 1 cup water to boil. Add asparagus spears and cook briefly (2-4 minutes). Drain and rinse with cold water. Place on paper towels to dry.

To serve, spoon red pepper puree on plates, top with asparagus spears and garnish with red pepper strips. Serve with French bread. 4 servings.