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"
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 1|
|Calories from Fat: 1721 (90%)|
|Amt Per Serving||% DV|
|Total Fat 191.2g||255 %|
|Saturated Fat 88g||440 %|
|Monounsaturated Fat 75.5g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 3600.5mg||1108 %|
|Sodium 1095.2mg||38 %|
|Potassium 353.2mg||9 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.8g|
|Protein 44.2g||63 %|
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Calories per serving: 1921
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