Roasted Asparagus With Red Pepper Sauce
4 T. olive oil, plus more to oil the pan
4 lbs. fresh asparagus
4 large garlic cloves, minced or pressed
1 t. salt
3 red bell pepper, cored, seeded, and cut lengthwise into 8 strips
1 C. olive oil
4 garlic cloves, minced or pressed
4 T. red wine vinegar
1/2 C. chopped fresh dill
salt and pepper to taste
Heat oven to 400°F. Lightly oil 2 large baking trays.
Cut off the tough stem ends of the asparagus and discard. Wash and dry asparagus. Toss the spears with the tablespoon of olive oil, the garlic and salt, and arrange them in a single layer on one half of the baking tray. On the other half of the tray, arrange the red pepper strips.
Roast, turning vegetables every 10 minutes, until tender, about 25 to 30 minutes. Set asparagus aside and let come to room temperature.
Place roasted pepper strips in a blender with the sauce ingredients. Puree until smooth, about 30 seconds. Season with more salt and pepper if desired.
Arrange asparagus on a serving platter. Drizzle some sauce in a ribbon across the middle of the asparagus and pass the rest at the table.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's