Taste Of The Seasons

 Chilli Capsicum Asparagus

• 15 (about 600g) white Asparagus
• Olive oil

Chilli Capsicum Sauce

Place in a blender, process until smooth

• 3 Tablespoons olive oil
• 200g ready prepared roast red capsicum, any skin removed
• 2 cloves garlic, roughly chopped
• 1 Tablespoon white wine vinegar
• ¼ teaspoon chilli flakes or to taste

Trim or break off woody ends from asparagus. Using a vegetable peeler or small paring knife carefully cut about 8cm up each spear removing outer tough layer only.

Heat a ribbed or flat grill plate or large pan over moderate heat until hot. Brush asparagus with olive oil, char grill 3-4 minutes on each side or until just tender.

Serve the asparagus separately with the sauce OR with char grilled oil-brushed medium sword or tuna fish steaks. Serve over cooked sliced potatoes or 'wilted' spinach leaves drizzled with extra oil.

Serves 3 as a starter or 5 as a main course garnish as illustrated.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305