Recipe - Roasted Red And Yellow Pepper Salad - Sheryl

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

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 cut or sliced up tomatoes, minicorn, cucumbers, julienned carrots and
pasta.

Adapted for MM by Norma Wrenn
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 2,
1998