Roasted Spring Asparagus With Sweet Pe..

Provided by Scott Boswell, Stella!, Louisiana

Adapted by StarChefs.com

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Prep: 15 mins
Cook: 15 mins
Ready in:

Serves:

Ingredients

2 bunch es asparagus
1 red bell pepper
1 yellow bell pepper
3 tablespoon extra virgin olive oil
Salt & pepper
2 springs fresh thyme, washed and picked
Pecorino di Pienza, for garnish*
Pecorino di Pienza is a fresh sheep cheese with semi-firm texture and mild flavor from Pienza, Tuscany. It can be found at cheese shops and specialty food stores.

Cooking Instructions

Preheat oven to 400F. Trim and cut asparagus on a diagonal into 2-inch pieces. Blanch asparagus in a pot of boiling water for one minute to set the color, drain. Roast red and yellow peppers directly over the burner until skin is completely blackened. Set peppers in a bowl and cover with plastic wrap for about 5 minutes. Using paper towels or a clean cloth, wipe the blackened skins off the peppers. Julienne peppers into 2-inch strips. Toss asparagus and peppers in a bowl with olive oil, salt and pepper. Spread vegetables out on a pan and roast for about 10 minutes, or until vegetables are tender but not mushy. Arrange vegetables on a plate and garnish with thyme leaves and shaved Pecorino cheese.