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Appetizer Side Dish

Asparagus with Roasted Peppers & Shallots

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  • Special: VeganVegetarian
  • Serves: 4 - 6
    Prep Method: GrilledPan Fried
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  • 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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