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Asparagus with Red Peppers and Shallots

When deciding what to serve family or friends, I like to plan colour into my meal.
Vegetables are the best way to do that.
For a dinner over the Christmas season, I chose to serve asparagus because of it's bright green colour.
Adding red peppers made it bright and seasonal, not to mention, very tasty.
A simple side dish with only a few ingredients,

  • 1 large red pepper
  • 1 large shallot (can substitute onions if desired)
  • 2-4 pats of Butter, divided
  • 2 bunches fresh asparagus
  1. Cut red pepper in half  removing and discarding the seeds and white membranes.
  2. Cut pepper into wedges and then cut across each wedge at an angle to give you 1 1/2" long ribbons.
  3. Skin the shallot and cut it in half and then cut across each half to make 1/2 round slices about the same length as the peppers.
  4. Place 1-2 tablespoons of butter in a fry pan over medium heat and stir fry peppers and shallots until tender. Set aside.
  5. Snap ends off the asparagus spears and steam in a small amount of boiling water until just crisp tender. Do not overcook. Drain and add a pat of butter to the pan.
  6. Immediately place asparagus lengthwise on a platter and top with peppers and shallots, arranging them across the middle of the asparagus as pictured above. 
  7. Serve immediately.
Note: You can blanche the asparagus and cook the peppers and shallots earlier in the day,
Just before serving, place butter in a fry pan and gently reheat the asparagus. briefly reheat the peppers and shallots and serve as described above.

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