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Asparagus with Roasted Peppers & Shallots Print Email


2 pounds asparagus
2 oz. olive oil
3 oz. shallots
4 oz. Roasted peppers
salt and pepper to taste
2 tsp. oregano leaves, chopped

Break tough ends off of the asparagus and slice on the bias into 2 inch pieces. Steam or boil until bright green and crisp / tender; drain.

Heat the oil in a skillet over a medium flame. Add the shallots and saute until the slices are crisp and browned. Remove with a slotted spoon and blot on paper towels.

Add the asparagus, red pepper, and salt and pepper to taste. Toss over a medium flame until heated through. Add the oregano and heat one minute longer. Serve with the browned shallots scattered over the top.
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