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Asparagus with Roasted Red Pepper Sauce

1 tablespoon vegetable oil
½ cup chopped onions
1 cup chopped roasted red bell peppers
¼ cup chopped roasted fresh Anaheim chile peppers
1 cup vegetable or chicken stock
2 tablespoons chopped roasted fresh jalapeno chile peppers
1 teaspoon minced fresh garlic
2 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 pound trimmed, steamed asparagus
how to prepare

Heat the oil in a 10-inch skillet over high heat.  Add the onions, red bell peppers, and the Anaheim peppers and cook, stirring almost constantly, for 4 minutes.  Add the stock and bring to a boil.  Add the jalapeños and garlic, and stir well.  Remove from the heat and purée in a food processor or blender.  Return the purée to the skillet and bring almost to a boil, then whisk in the butter and brown sugar.  Remove from the heat.

Serve over steamed asparagus.


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