Grilled Asparagus With Red Bell Peppers Sauce
"Original title: Espárragos a la parrilla bañados en salsa
Uruguayan recipe posted by Annita Zen
Found in http://www.solovegetales.com/ver-receta.php?id=3134#comentarios
Instruction for roasted peppers by Rita--Recipe #186317
Posted for ZWT7"
photo by ForeverMama
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
-
Asparragus (additonal 8-12 BBQ skewers)
- 1 kg asparagus (2 pounds)
- 1⁄2 cup olive oil
- salt and pepper, to taste
-
Salsa
- 3 red bell peppers
- 1 tablespoon ginger, grated
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- salt and pepper
- 1 garlic clove, minced (optional)
directions
- Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
- Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
- Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
- Place salsa in a bowl.
- Snap off tough ends of asparagus.
- Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
- Prepare the other raft until all asparagus are fixed.
- Brush asparagus with olive oil and season with salt and pepper.
- Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don’t burn them).
- Serve hot with salsa.
- Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!
Questions & Replies
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Reviews
-
The sauce to this recipe is very yummy. I could eat it with a spoon, in fact, I did! As I love asparagus, I loved this dish. I didn't grill it as the recipe suggested (too cold outside), instead I roasted it in the oven for about 15 - 20 minutes until done. Will definitely make it again. Thank you awalde for a keeper of a side dish! -
Excellent! I didn't make any grilled asparagus, but I know the red bell pepper sauce would be great with it. Instead, I just made the sauce and used it on some broiled ono (white fish). I charred the peppers over the flame on my gas stove because I wasn't grilling anything. The sauce is beautiful and delicious! Leftovers will be used as salad dressing. -
I didn't bother with the skewers-just cooked the asparagus directly on a griddle pan. No way you could ever use half a cup of oil on the asparagus, I brushed a couple of teaspoons over. I made 2/3 of the salsa and only used a small portion of it but plan to use the rest over grilled chicken breasts. The salsa is yummy and the ginger/lemon goes so well with the charred sweetness of the asparagus. -
We really loved this treatment for asparagus. While I often grill them I rarely add a sauce. I thought the sauce was a great addition and made the happy mistake of reducing the asparagus for two but left the sauce as directed. I think it will make a super base for a salad dressing too. Thanks so much for posting!<br/>Made for Food.Commandos ~ ZWT 7 -
Unfortunately, I can't say that I loved this recipe. I felt that the the ginger was was far to prominent a flavor in the sauce, even though I only added half the amount called for. I felt this would be much better if the ginger was significantly reduced and white wine vinegar was added in its place. Even SO, who really loves nearly anything with ginger felt this was out of balance. I'm sorry, as I love roasted peppers and wanted to like this, but it just didn't work for me. Made for ZWT7- Emerald City Shakers
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
