Asparagus with Roasted Peppers and Olives
- 1 sweet red pepper
- 1 lb. asparagus, cut into 1" pieces
- 2 cloves garlic, minced
- 2 Tbs. lemon juice
- 2 Tbs. pitted and chopped imported black olives
- 1 Tbs. chopped fresh Italian parsley
- Dash of hot pepper sauce
- Salt and black pepper
- 2 Tbs. shredded Fontina or provolone cheese
Roast the red pepper by placing on a high gas flame, on a hot grill or under the broiler for 10 minutes, turning until all sides are black. Wrap the pepper in a damp towel and leave to rest for 5 minutes, or until cool enough to handle. Using your finger or a sharp knife, peel off the skin; rub off any black charred spots with the damp towel. Cut the pepper into 1/2" pieces.
In a large no-stick frying pan over medium-high heat, cook the asparagus and garlic for 1 minute, stirring constantly. Add the lemon juice; cover and cook for 2 minutes, or until the asparagus is bright green and crisp-tender. Remove from the heat. Stir in the red peppers, olives, parsley and hot-pepper sauce; add salt and black pepper to taste. Serve topped with the fontina or porvolone.