1. Roast peppers on a baking sheet in 375 degree oven for 18 minutes. 2. Turn and roast on other side for 18 minutes longer or until peppers are blistered and soft, not charred. 3. Remove from oven and place hot peppers in a heavy paper or plastic bag. 4. Cover bag and let peppers steam for 10 to 15 minutes. 5. Using fingers and a small knife, peel skin from peppers, it should come off easily, seed peppers and cut into strips. 6. In frypan, heat oil over medium heat, when hot, add roasted peppers and thyme. 7. Saute for 2 minutes, season with pepper to taste. 8. Puree in food processor or blender. 9. ,Can be prepared in advance, covered and refrigerated for up to 1 week, reheat gently over low heat before continuing with recipe. 10. Wash and break tough ends off asparagus, tie in bundles of 3 or 4 with strands of spaghettini. 11. Carefully place in steamer or large pot of boiling water for 5 to 8 minutes until tender. 12. drain carefully and thoroughly. 13. Spoon heated pepper puree over individual plates. 14. Arrange hot asparagus bundles on top and drizzle a little more puree over. ---------------------------------------------------------------------------
Nutrition
Ingredients
