Asparagus with Roasted Red Peppers

Asparagus with Roasted Red Peppers Recipe | Vegetarian Food

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Asparagus with Roasted Red Peppers is a vibrant, flavorful dish that combines the earthy taste of asparagus with the sweet and smoky flavor of roasted red peppers. This recipe is perfect for those looking for a healthy, easy-to-make side dish that pairs well with a variety of main courses. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its simplicity and depth of flavor.

History

The combination of asparagus and roasted red peppers has roots in Mediterranean cuisine, where both vegetables are staples in the diet. Asparagus has been enjoyed since ancient times, prized for its unique flavor and purported health benefits. Roasted red peppers, on the other hand, add a touch of sweetness and a smoky depth that enhances the asparagus. This recipe brings together these two ingredients in a modern dish that pays homage to their historical culinary uses.

Ingredients

1.5 cups of asparagus
1 medium red pepper
1 tsp of freshly minced garlic
1 tsp of balsamic vinegar
salt
pepper

How to prepare

Remove the hard bottom stem of the asparagus and slice the rest of the stalk into approximately 1-inch pieces.
Blanch the asparagus and put it into cold water to stop it from cooking further.
Drain and set it aside.
Roast the red pepper in a 500°F (260°C) oven for 20-30 minutes, turning occasionally.
When the skin has darkened and blistered, remove the pepper from the oven.
Transfer it to a bowl and cover it with aluminum foil.
Let it cool for 30 minutes, then peel off the skin and seed the pepper.
Slice it into julienne strips and toss 0.5 cup of roasted pepper with garlic and vinegar.
Let it marinate for a few minutes, then toss the peppers with the asparagus.
Add salt and pepper to taste and serve.

Variations

For a twist on the classic recipe, try adding a sprinkle of feta cheese or toasted pine nuts for added flavor and texture. You can also experiment with different herbs, such as basil or thyme, to customize the dish to your taste.

Cooking Tips & Tricks

To ensure your Asparagus with Roasted Red Peppers turns out perfectly, consider the following tips:

- Use fresh asparagus for the best flavor and texture. Look for bright green stalks with tightly closed tips.

- Roasting the red peppers until their skin blisters will make them easier to peel and will enhance their sweet, smoky flavor.

- Blanching the asparagus quickly in boiling water before combining it with the peppers helps to preserve its vibrant green color and tender-crisp texture.

- Letting the roasted peppers marinate with garlic and balsamic vinegar before adding them to the asparagus allows the flavors to meld beautifully.

Serving Suggestions

This dish can be served as a side with grilled chicken, fish, or tofu for a complete meal. It also pairs beautifully with whole grains such as quinoa or farro for a hearty vegetarian option.

Cooking Techniques

Blanching the asparagus and roasting the red peppers are key techniques in this recipe. Blanching quickly cooks the asparagus while preserving its color and texture, while roasting the peppers enhances their natural sweetness and adds a smoky flavor.

Ingredient Substitutions

If asparagus is not in season, green beans make a great substitute. Similarly, if you don't have fresh red peppers, jarred roasted red peppers can be used in a pinch. For a different flavor profile, apple cider vinegar can replace balsamic vinegar.

Make Ahead Tips

The roasted red peppers can be prepared ahead of time and stored in the refrigerator for up to a week. The asparagus can be blanched and kept in an airtight container in the fridge for 2-3 days before final assembly.

Presentation Ideas

Serve the Asparagus with Roasted Red Peppers on a platter, garnished with fresh herbs or lemon zest for a pop of color and flavor. A drizzle of balsamic reduction can also add a touch of elegance to the dish.

Pairing Recommendations

This dish pairs well with light, crisp white wines such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine complements the flavors of the asparagus and roasted red peppers beautifully.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté in a pan over medium heat until warmed through. Avoid microwaving, as it can make the vegetables soggy.

Nutrition Information

Calories per serving

This dish is low in calories, making it an excellent choice for those looking to maintain or lose weight. A serving of Asparagus with Roasted Red Peppers contains approximately 50 calories, allowing you to enjoy a flavorful side dish without consuming too many calories.

Carbohydrates

This dish is relatively low in carbohydrates, making it an excellent choice for those following a low-carb diet. The primary source of carbs in this recipe comes from the asparagus and red peppers, both of which are low in carbs but high in fiber. A serving of this dish contains approximately 10 grams of carbohydrates.

Fats

Asparagus with Roasted Red Peppers is a low-fat dish, with most of the minimal fat content coming naturally from the vegetables themselves. The use of balsamic vinegar and minimal added fats keeps the total fat content low, making this recipe a heart-healthy choice. A serving contains less than 1 gram of fat.

Proteins

While this dish is not high in protein, asparagus and red peppers do provide a small amount of this essential macronutrient. To increase the protein content, consider serving this dish alongside a lean protein source such as chicken, fish, or tofu. A serving of this recipe provides approximately 2 grams of protein.

Vitamins and minerals

Asparagus and red peppers are both excellent sources of vitamins and minerals. Asparagus is rich in vitamin K, folate, and iron, while red peppers are an outstanding source of vitamins A and C. Together, they make this dish a nutritional powerhouse, supporting overall health and well-being.

Alergens

Asparagus with Roasted Red Peppers is naturally free from most common allergens, including gluten, dairy, nuts, and soy. This makes it a safe and inclusive option for those with dietary restrictions or allergies.

Summary

Overall, Asparagus with Roasted Red Peppers is a nutritious, low-calorie dish that is rich in vitamins, minerals, and fiber. It is low in carbohydrates, fats, and proteins, making it an ideal side dish for a variety of dietary needs.

Summary

Asparagus with Roasted Red Peppers is a simple, nutritious, and delicious side dish that brings together the best flavors of spring and summer. With its low calorie and carb content, it's suitable for a variety of dietary needs. Whether you're looking for a healthy weeknight side dish or a colorful addition to your dinner party menu, this recipe is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my friend Maria at her beautiful farmhouse. As we sat in her cozy kitchen, sipping on homemade lemonade, she suddenly got up and headed to the garden.

Curious, I followed her outside where she began picking fresh asparagus from her lush vegetable patch. I watched as she carefully selected the perfect stalks, then headed back to the kitchen with a basket full of green goodness.

Maria then reached for a jar of roasted red peppers that she had prepared earlier in the week. She explained that she loved combining the sweet and smoky flavors of the peppers with the crisp and earthy taste of the asparagus.

As she chopped the peppers into small strips, I couldn't help but admire her skill and finesse in the kitchen. She moved with such grace and confidence, as if she had been cooking for a lifetime.

I asked Maria where she had learned this recipe, and she smiled, a twinkle in her eye. She shared with me that she had picked it up from a dear friend during her travels in Spain. She had spent a summer there, immersing herself in the local cuisine and culture, and this dish had always reminded her of that magical time.

Watching Maria cook that day was like witnessing a beautiful dance. She seasoned the asparagus with olive oil, salt, and pepper, then placed them in the oven to roast until they were tender and slightly crispy.

As the aroma of the roasting vegetables filled the kitchen, I felt a wave of nostalgia wash over me. I remembered my own travels and the people I had met along the way, each one leaving a mark on my heart and my cooking.

When the asparagus was done, Maria plated them with the roasted red peppers and a sprinkle of fresh herbs. The colors on the plate were vibrant and inviting, a true celebration of summer's bounty.

We sat down to enjoy our meal, the flavors exploding in our mouths with each bite. The sweetness of the peppers paired perfectly with the earthiness of the asparagus, creating a harmony of tastes that lingered long after the meal was finished.

As I savored each mouthful, I knew that this recipe would become a staple in my own kitchen. It was a reminder of the beauty of simple ingredients, prepared with love and care, and shared with those we hold dear.

And so, whenever I make this dish now, I think of Maria and her farmhouse kitchen, of the warm summer day when I first tasted the magic of roasted asparagus with red peppers. It is a recipe that has traveled through time and space, connecting me to a world of flavors and memories, and reminding me of the joy that cooking can bring.