- Serves: Serves 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- 500 g asparagus
- 2 large red peppers, halved lengthways, cored and deseeded
- 1 tbsp olive oil
- 50 g unsalted butter, melted
- freshly ground salt and black pepper
1. Prepare the asparagus spears by trimming the bases and using a swivel vegetable peeler to shave the woody stems. Bring a large pan of salted water to the boil and have a large bowl of iced cold water at the ready.
2. Blanch the asparagus for 2-3 minutes in the boiling water, then drain and immediately drop into the bowl of iced water. This prevents any further cooking and maintains the green colour.
3. While the asparagus is cooling, heat the oven to 200°C/gas 6. Place the red pepper halves, cut side down, on a baking sheet and brush the skins with the olive oil.
4. Roast the peppers in the oven for about 15 minutes or until the skins blacken and blister. Transfer to a bowl and cover with cling film. Leave for 5 minutes, then peel off the skins.
5. Heat a griddle pan until you can feel a good heat rising. Place the asparagus spears on to the hot metal and allow to char slightly. Transfer to warmed serving plates and arrange in a spray pattern. Season well with salt and freshly ground pepper. Position the pepper halves at the base of the spears and drizzle over the melted butter. Serve.
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