Asparagus with Red Pepper Vinaigrette

Spoon the leftover dressing over steamed broccoli, or toss with a crisp green salad. Bottled roasted peppers that are deep red have the best flavor.

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  • Servings: 4
KEY: Spring, Summer, Fast - Column, Easter, Spanish, Side Dishes, Fast, Vegetarian, Dinner

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Ingredients

  • 1 1/4 pounds asparagus, trimmed
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons coarsely chopped drained bottled roasted red bell pepper (pimiento)
  • 1 garlic clove, smashed
  • 1/2 teaspoon Dijon mustard
  • 3/4 teaspoon minced fresh thyme
  • Pinch of sugar
  • Salt and freshly ground pepper

How to make this recipe

  1. In a skillet of boiling, salted water, cook the asparagus over high heat until just tender, about 3 minutes. Drain well and transfer to 4 plates.
  2. In a blender or mini-processor, combine the oil, vinegar, red pepper, garlic, mustard, thyme, sugar and salt and pepper; blend until smooth. Drizzle a third of the dressing over the asparagus and serve.
Contributed By Published May 1996

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