Grilled Asparagus With Red Bell Peppers Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 kg asparagus (2 pounds)
• 1/2 cup olive oil
• salt and pepper, to taste
• 3 red bell peppers
• 1 tablespoon ginger, grated
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• salt and pepper
• 1 garlic clove, minced (optional)

Recipe

• 1 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.
• 2 take the peppers from the bag and remove the skins, stems, and seeds. if necessary, rinse the peppers to make peeling easier.
• 3 cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
• 4 place salsa in a bowl.
• 5 snap off tough ends of asparagus.
• 6 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.
• 7 prepare the other raft until all asparagus are fixed.
• 8 brush asparagus with olive oil and season with salt and pepper.
• 9 grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don’t burn them).
• 10 serve hot with salsa.
• 11 tip: prepare salsa with yellow and red peppers in saparate portions. pop your table!