Asparagus With Roasted Peppers And Olives Recipe

Ingredients

1 lb. asparagus, cut into 1" pieces

1 sweet red pepper

2 tbsp pitted and chopped imported black olives

2 cloves garlic, minced

2 tbsp lemon juice

1 tbsp Italian parsley, chopped fresh

dash of hot pepper sauce

salt

black pepper

2 tbsp Fontina cheese, shredded , or provolone cheese

Roast the red pepper by placing on a high gas flame, on a hot grill or under the broiler for 10 minutes, turning until all sides are black.

Wrap the pepper in a damp towel and leave to rest for 5 minutes, or until cool enough to handle.

Using your finger or a sharp knife, peel off the skin; rub off any black charred spots with the damp towel.

Cut the pepper into ½-inch pieces.

In a large non-stick frying pan over medium-high heat, cook the asparagus and garlic for 1 minute, stirring constantly.

Add the lemon juice; cover and cook for 2 minutes, or until the asparagus is bright green and crisp-tender.

Remove from the heat.

Stir in the red peppers, olives, parsley and hot-pepper sauce; add salt and black pepper to taste.

Serve topped with the fontina or porvolone.