Roasted Asparagus with Sautéed Red and Yellow Bell Peppers and Chives

Roasted Asparagus with Sautéed Red and Yellow Bell Peppers and Chives

2 bunches of medium sized asparagus, cleaned and ends trimmed off
1 Yellow Bell Pepper, cored and seeds removed, then sliced into long thin strips about 1/2 inch wide or less
1/2 Red Bell Pepper, diced into 1/2 inch pieces
extra virgin olive oil
sea salt and pepper to taste
2 teaspoons chives, snipped to 1/3 inch pieces

Heat the oven to 400 degrees.  Place the cleaned asparagus in a rectangular baking dish such as a cookie pan.  Drizzle with olive oil and salt and pepper.  Bake asparagus for 10 to 15 minutes to your desired doneness.  Meanwhile, add the yellow bell pepper to a sauté pan with a little olive oil and salt and pepper and sauté to desired doneness.  Remove from pan and set aside.  Add the diced Red bell pepper to the sauté pan with a little olive oil and salt and pepper and sauté until desired doneness.  Remove from pan and set aside.  When asparagus are done roasting, remove from oven and move them to a serving platter.  First add the yellow bell pepper to the stack of asparagus and then sprinkle on the red bell pepper.  Garnish with the snipped chives.  Serves 8

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