Roasted Asparagus with Red Pepper Relish
Prep Time
Serves
Cooking Mode
2 bunches (approx. 48 spears) asparagus, trimmed of woody stems
2 tbsp olive oil, divided
¼ tsp salt
dash of pepper
½ cup finely diced red onion
1 red bell pepper, finely diced
1 tbsp Italian herb seasoning paste
2 tbsp balsamic vinegar
1 tsp chopped fresh thyme
2 bunches (approx. 48 spears) asparagus, trimmed of woody stems
2 tbsp olive oil, divided
¼ tsp salt
dash of pepper
½ cup finely diced red onion
1 red bell pepper, finely diced
1 tbsp Italian herb seasoning paste
2 tbsp balsamic vinegar
1 tsp chopped fresh thyme
Directions
1Preheat oven to 350°F (180°C). Place asparagus on a parchment-paper-lined baking tray, drizzle with 1 tbsp (15 mL) olive oil and season with salt and pepper. Roast for about 10 min. or until lightly browned.
2Heat remaining oil in a medium skillet over medium-high heat. Sauté onion for 2 min.; stir in red pepper and continue to sauté for another few minutes or until red pepper is tender.
3Stir in seasoning paste and balsamic vinegar. Add thyme and remove from heat. Serve on a platter or portion asparagus onto individual plates and top each with a spoonful of red pepper relish.
Disclaimer
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Personal Note
Personal Note
