Asparagus with Green Peppercorn Sauce
1/2 mediumred bell pepper, roasted, peeled and chopped or sliced into strips
1 Tbsp*green peppercorns in brine, drained and coarsely chopped
·salt, to taste
·freshly cracked black pepper, to taste
1- 1 1/2 lbfresh asparagus spears
2 Tbspwhite wine vinegar
1/2 Tbspworcestershire sauce
3 Tbspextra virgin olive oil
How to Make Asparagus with Green Peppercorn Sauce
- SAUCE: Whisk together the mayonnaise, vinegar and Worcestershire sauce. Whisk in the olive oil in a slow and steady stream. Add salt and pepper to taste, and refrigerate for about 1 hour, if possible, to allow flavors to develop (may be prepared up to 24 hours ahead; bring to room temperature to serve).
*I added a teaspoon of the green peppercorn brine to the sauce and used slightly less white wine vinegar to compensate.
- Prepare the asparagus: You can roast, grill/pan grill, gently steam or lightly sautè the asparagus.
- Arrange the cooked asparagus on a serving platter. Spoon the sauce over the vegetables. Place the roasted red bell pepper chunks/strips on the sauce followed by the chopped green peppercorns. Finish with a light sprinkle of cracked black pepper and serve.