Jazz Martin shares his recipe for pan roasted asparagus with sweet red pepper sauce. Learn how to prepare a unique and delicious dish for your next cocktail party!
237 per serving
- 1 bunch of Raw Asparagus
- 1 bottle of Extra Virgin Olive Oil
- sea salt
- black pepper
- 2 ounces packet of fresh thyme
- Jar of Gourmet Fusions Sweet Red bell pepper sauce
- Balsamic Vinegar
Pre-heat Kenmore Induction Cooktop to medium high with pan. Take 1 bunch of medium to large spears of fresh asparagus, wash in cold water and dry. Snap off stem end and discard. Toss asparagus with extra virgin olive oil, sea salt, fresh ground black pepper and fresh thyme. Place warm pan on stove with Asparagus constantly turning for 6-8 minutes. While asparagus is cooking, mix 1 cup of GF red bell pepper sauce with 1oz. of balsamic vinegar and 2oz. of EVOO. Season with salt and pepper. When asparagus are cooked al dente, remove from oven. With tongs, arrange the asparagus on a platter, with the tips all pointing in the same direction. With a large kitchen spoon, pour some of the red pepper relish over the asparagus and serve.