Roasted Red and Yellow Pepper Salad - Sheryl

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Roasted Red and Yellow Pepper Salad - Sheryl Ingredients

SHERYL HOUSE	1/2 c Butter
Red bell peppers	2 Egg yolks
Yellow bell peppers	1/2 Lemon; juice of
Whole tarragon strips	Lemon zest
Salt/pepper	Salt/pepper
Olive oil	Parmesan; freshly grated
Balsamic vinegar	Chicken stock if needed
Asparagus; peel, chop	Cooked pasta

Instructions for Roasted Red and Yellow Pepper Salad - Sheryl

Halve peppers, deseed and flatten. Char the peppers on a grill, gas burner, or until blackened. Cool. Remove blackend peel. Slice and place in a bowl. Saute asparagus in butter until tender. Puree. Add tips to the skillet and cook until tender. Remove. Let butter and juices cool. Add to the blender or processor with yolks, juice, zest and pepper. Process. Toss with pasta and asparagus tips. Sprinkle with parmesan. If sauce is too thick, thin with a little broth. Serve with sliced tomatoes, mini-corn, cucumbers, julienned carrots and pasta. Adapted for MM by Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" on Feb 2, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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