Asparagus With Roasted Red Pepper Sals..

Cooking Instructions

1. Rinse the peppers and slice into 1/8-inch-wide strips. Trim and seed the hot peppers and mince. Combine the roasted peppers, hot peppers, garlic, and onion. Add the lime juice a few teaspoons at a time, until the desired tartness. Cover and refrigerate, if desired.

2. The morning of the day the asparagus will be served, cook them. Trim the tough part of the asparagus stems from the tender part by bending and breaking at the point where the stems break easily. Depending on thickness, steam the asparagus 3 to 7 minutes. Drain. Refrigerate the asparagus separately, well covered.

3. Remove from the refrigerator 1 or 2 hours before serving and stir the salsa into the asparagus. Just before serving, mix in the cilantro.

Wine Pairing(s)

Ruffino Romitorio

Carlei Green Rose

Opolo Cabernet Sauvignon

Reinhold Haart Riesling Auslese 'Goldtropfchen'

Kilikanoon 'Killerman's Run' Shiraz

Norman 'Old Vine' Zinfandel

Voga Pinot Grigio

Palladio Brunello di Montalcino

Conde de Valdemar Tempranillo

Schramsberg Brut Rose