RECIPE

Asparagus with Red Pepper Vinaigrette

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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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  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 1/4 pounds asparagus, trimmed
    2. 1/2 cup olive oil
    3. 3 tablespoons red wine vinegar
    4. 2 tablespoons coarsely chopped drained bottled roasted red bell pepper (pimiento)
    5. 1 garlic clove, smashed
    6. 1/2 teaspoon Dijon mustard
    7. 3/4 teaspoon minced fresh thyme
    8. Pinch of sugar
    9. Salt and freshly ground pepper

Directions

  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.