This colorful dish features tossed spring “greens,” angel’s hair pasta and roasted pepper strips.
- 1 large red pepper
- 1 large yellow pepper
- 12 to 18 thin fresh asparagus spears
- 1 cup whipping cream
- 1 cup chicken or vegetable stock
- 1 lb. vermicelli noodles
- 1/2 cup freshly snipped chives
Roast peppers on baking tray in 375 degrees F. oven, turning often, until charred, about 20 minutes. Place in brown paper bag 10 minutes to steam and cool.
Peel peppers over a bowl, reserving any juices for the sauce. Core and remove seeds. Cut into quarter-inch julienne strips. Place pepper strips in juice and set aside. (Can be done a day or two in advance.) Heat cream with stock over high heat until reduced to about half a cup. Add reserved pepper juices. Meanwhile, blanch asparagus in boiling water two to three minutes. Drain and keep warm.
Bring a large pot of salted water to the boil. Add pasta and cook three to five minutes. Drain and return to heated pot. Add pepper strips and toss. Add sauce and toss well. Spoon into heated bowls and garnish with asparagus spears.
Serves four to six.