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RECIPE TYPE
Vegetarian
SERVES
4
Prep time: 20 min
Total time: 40 min
1 large hothouse red or yellow bell pepper |
1/4 cup slivered fresh Longo’s Basil (plus extra for garnish) |
2 tbsp Longo’s Extra Virgin Olive Oil, divided |
1 tsp Longo’s Curato Red Wine Vinegar |
1 small clove garlic, grated |
1/2 tsp each salt and pepper, divided |
1 bunch asparagus, trimmed |
1/4 cup Longo’s Goat Cheese Crumbles |
Preheat broiler to high and arrange rack as close to burner as height of pepper allows. Roast pepper, turning often, for 15 minutes or until skin is blistered and charred. Transfer to a bowl and cover tightly; let stand for 10 minutes.
Use paper towels to clean skin from pepper. Dice pepper and place in bowl. Add basil, 1 tbsp of the oil, vinegar, garlic and 1/4 tsp of the salt and pepper; toss to combine.
Meanwhile, preheat oven to 400°F. Toss asparagus with remaining oil, salt and pepper. Spread on a baking sheet lined with Longo’s Essentials Parchment Paper and roast, shaking pan occasionally, for 12 minutes or until lightly browned and tender-crisp.
Arrange roasted asparagus on a platter. Spoon pepper vinaigrette overtop and sprinkle with goat cheese and extra basil to serve.
Protein 4g | Fibre 3g |
Fat 9g | Sugar 3g |
Carbs 6g | Sodium 340mg |
