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Roasted Spring Asparagus with Sweet Peppers and Pecorino di Pienza

Chef Scott Boswell of Stella! – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings

Ingredients: Roasted Spring Asparagus with Sweet Peppers and Pecorino di Pienza

  • 2 bunches asparagus
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 Tablespoons extra virgin olive oil
  • Salt & pepper
  • 2 springs fresh thyme, washed and picked
  • Pecorino di Pienza, for garnish*

* Pecorino di Pienza is a fresh sheep cheese with semi-firm texture and mild flavor from Pienza, Tuscany. It can be found at cheese shops and specialty food stores.


Preheat oven to 400°F. Trim and cut asparagus on a diagonal into 2-inch pieces. Blanch asparagus in a pot of boiling water for a minute to set the color. Roast red and yellow peppers directly over the burner until skin is completely blackened. Set peppers in a bowl and cover with plastic wrap for about 5 minutes. Using paper towels or a clean cloth, wipe the blackened skins off the peppers. Julienne peppers into 2-inch strips. Toss asparagus and peppers in a bowl with olive oil, salt and pepper. Spread vegetables out on a pan and roast for about 10 minutes, or until vegetables are tender but not mushy. Arrange vegetables on a plate and garnish with thyme leaves and shaved Pecorino cheese.


 Published: April 2004
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