Asparagus And Red Pepper Sauce

Ingredients:

2 large red peppers, cored and seeded
2 cloves garlic, minced or pressed
2 TBS olive oil
4 TBS red wine vinegar
1/4 cup fresh basil leaves (stemmed)
1/2 tsp salt
Freshly ground pepper, to taste
1 lb asparagus, washed and trimmed
Red pepper strips, thinly sliced, for garnish
1 loaf French bread

Coarsely chop red peppers and cook, with garlic, in oil over low heat for 30 minutes. Puree mixture in food processor with vinegar and basil leaves. Season to taste.

In large skillet, bring 1 cup water to boil. Add asparagus spears and cook briefly (2-4 minutes). Drain and rinse with cold water. Place on paper towels to dry.

To serve, spoon red pepper puree on plates, top with asparagus spears and garnish with red pepper strips. Serve with French bread. 4 servings.