Asparagus With Roasted Red Pepper Sauce

Spring is in the air…that means asparagus season in Ontario is just around the corner.

Asparagus growing in my vegetable garden

I planted a line of asparagus crowns in our vegetable garden last season…so exciting to see some of it survived!

Here is a recipe to have on hand when your local asparagus arrives.

Asparagus With Roasted Red Pepper Sauce

Asparagus with Roasted Red Pepper Sauce on an asparagus platter

Beautiful in colour, texture and taste.

My mother reminded me of this recipe when I was visiting her this past weekend. She was invited to her friends for Sunday dinner…the vegetable and dessert were her contribution.

Saturday, she made the roasted red pepper sauce…Sunday she simply needed to cook the asparagus and serve with the re-heated roasted red pepper sauce. A simple fresh fruit salad marinated in 2 capfuls of Cointreau was easy to assemble, transport and enjoy at the end of the meal. How decadent!

This recipe comes from Canadian Cookbook Author, Anne Lindsay’s Smart Cooking Cookbook. I have Anne Lindsay’s cookbook, Anne Lindsay’s Light Kitchen.

On the back cover it states, “Anne Lindsay’s first cookbook, Smart Cooking, changed the way we thought about eating:  suddenly, healthy food was fun to make, delicious to eat and easy on the budget! Canadian families have never looked back.”

I have to agree…I have enjoyed many a recipe from Anne Lindsay’s cookbooks…this recipe being one of them.

Asparagus With Roasted Red Pepper Sauce

Asparagus with Roasted Red Pepper Sauce on an asparagus platter

2 large red peppers
2 tsp extra-virgin olive oil
1/4 tsp crushed dried thyme leaves
Freshly ground pepper
2 lb asparagus (I used one bunch)

Roast red peppers on a baking sheet at 375 F for 18 minutes.
Turn over and roast a further 18-20 minutes…or until the peppers are blistered and soft. Let cool.
Peel outer skin…it should slip off easily…discarding seeds and any liquid.
Combine roasted peppers, oil, thyme and pepper in a food processor and puree.
Set aside. (may be stored in the refrigerator and re-heated at a later time)
Wash asparagus and break off the tough ends.
Bring a pot of water to the boil…add asparagus and simmer 5-8 minutes or until asparagus is tender/crisp…drain. (I steamed mine)
Arrange asparagus on a plate and drizzle with heated Roasted Red Pepper Sauce.
Season with salt and pepper to taste.


Tip: Any leftover Roasted Red Pepper Sauce may be stored in the refrigerator.

Reserved Roasted Red Pepper Sauce served over green beans

I enjoyed some of the reserved sauce over my steamed green beans tonight with my rainbow trout and quinoa.

7 thoughts on “Asparagus With Roasted Red Pepper Sauce

  1. I have a similar, albeit more complicated, roasted red pepper sauce recipe to put on fresh pasta. Haven’t made it in ages but it is delicious. Your version could work over pasta or quinoa, even. I love the presentation of the asparagus dish – reminds me of my Italian heritage!!!!

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