*  Exported from  MasterCook  *
 
              Asparagus with Roasted Yellow Bell Pepper Sauce
 
 Recipe By     : Bon AppetitMagazine/   June 1995   p. 79
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Side Dishes- Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         yellow bell peppers
      1/4  cup           olive oil
    1      tablespoon    olive oil -- additional
    1      tablespoon    fresh lemon juice
    2      pounds        asparagus -- trimmed
 
 Char peppers over gas flame or in broiler til blackened on all sides.
 Wrap in paper bag and let stand 10 minutes. Peel, seed and chop. 
 
 Place peppers and 1/4 cup olive oil in blender and puree til smooth.
 Add lemon juice and blend til smooth. Season with salt and pepper.
 
 Cook asparagus in large pot of boiling water til crisp-tender,
 about 4 minutes; drain. Transfer to bowl of ice water; cool, drain.
 (Sauce and asparagus can be made up to 6 hours ahead.
 Cover and let stand at room temperature.)
 
 Toss asparagus with remaining 1 tbsp oil. Season with salt and pepper.
 Arrange asparagus on platter. Spoon some of the sauce over.
 Serve, passing remaining sauce separately.
 
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 NOTES : sounds pretty

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