Saturday, May 14, 2016

Roasted Asparagus and Sweet Mini-Peppers - Recipe

I made this fabulous veggie side to go with the Amatriciana that I served for dinner tonight. Here is the recipe:


  • 1 bunch organic asparagus, white ends trimmed off (I leave the rest of the stalk intact, although you can also cut them into shorter sections as the photo above illustrates)
  • 8 oz organic sweet mini-peppers, stems removed, cut in half, and seeded
  • organic extra virgin olive oil
  • 4 cloves organic garlic, minced
  • 1/4 tsp fleur de sel (gourmet sea salt)
  • 1/4 tsp freshly ground pepper

  1. preheat the oven to 400 degrees Farenheit
  2. cover a baking sheet with parchment paper
  3. lay the trimmed asparagus stalks on the parchment
  4. sprinkle the sweet peppers between the asparagus stalks
  5. drizzle with olive oil to cover the vegetables
  6. add the garlic, fleur de sel, and freshly ground pepper
  7. roast the vegetables for 10 to 15 minutes so that the asparagus is bright green, crisp, and tender
This dish is beautiful AND yummy, and goes well with Italian foods!

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