Serves Approximately 6
1 Large Bunch Thin Asparagus (make sure tips are closed tightly)
1 Medium Red Pepper
1 Lemon
2 Cloves Garlic, minced
2 Tbs. Olive Oil
Salt and Freshly Ground Pepper
METHOD:
Cut off bottom 1/3 of asparagus stem. Blanche in boiling water for about 2 minutes, or until asparagus is bright green.
Plunge asparagus in ice water to stop cooking process, then set aside.
Roast red pepper over gas burner, until black on all sides. Peel off blackened skin and slice pepper into long, thin strips.
When ready to broil, preheat broiler. Lay asparagus on a sheet of aluminum foil. Sprinkle with olive oil, garlic, salt and pepper. Squeeze lemon juice over asparagus.
Bring sides of foil up to from a basket, but do not cover asparagus.
Broil for 2 to 5 minutes, or until stalks begin to brown slightly.
Gather a few asparagus stalks together and wrap a strip of red pepper around the bunch. Serve as bunches.
