November 11, 2007

Asapargaus with red pepper sauce

Red Pepper Cream sauce
2 red bell peppers cored seeded and coarsely chopped
2 c heavy cream
1 t paprika
1 t fresh lemon juice
3/4 t salt
1/8 t freshly ground white pepper
Pinch cayene

Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium low and simmer until reduced by half about 35 min stirring occasionally. Remove from heat

Add paprika, lemon juice, salt, white pepper, and cayenne. Blend until smooth. Serve hot.

Blanched asparagus
16 asparagus spears
With a sharp knife remove the tough woody ends. Lay flat align the tips and trim to the same length.
Bring a large saucepan of salted water to a boil. Add asparagus and cook until just tender. 1 to 2 minutes depending upon the thickness. Drain and transfer to an ice bath to stop the cooking, drain and serve.

No comments: