Serves: 6
Ingredients:
1 lb Trimmed Asparagus
2 Tbsp Sherry Vinegar
4 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt
1/2 Cup Water
1/2 tsp Freshly Ground Black Pepper
1/2 tsp Sugar
1/4 lb Prosciutto (shaved paper thin)
4 ea Red Bell Peppers
1/4 Cup Grated Parmigiano Reggiano
Red Pepper Coulis Procedure:
1. Preheat the oven to broil.
2. Wash the peppers and rub the entire skin with 1 Tbsp of olive oil. Roast peppers by placing directly under the broiler (or over the open flame of your range). Evenly char the exterior of the red pepper, rotating with tongs, until just slightly black and blistering. DO NOT OVER CHAR. Place pepper in stainless bowl and cover with saran wrap to steam the peppers and separate the skin from the flesh. Begin gathering other ingredients.
3 Once the peppers are lukewarm, about 15 minutes, split in half with paring knife and scrape out seeds. Scrape off loose skin with paring knife. DO NOT RINSE AS IT WILL DESTROY THE DELICATE FLAVOR. Small fragments of skin do not impact the sauce negatively.
4. In a high-speed blender, combine the peppers, sherry vinegar, sugar and water. Puree until smooth and slowly drizzle in the Extra Virgin Olive oil until emulsified.
5. Keep the sauce warm until ready to serve
When Ready To Serve:
1. Preheat the oven to 500ยบ F.
2. Trim the ends off the asparagus and using a vegetable peeler, remove the skin 1½ inches up from the base of the asparagus.
3. Coat the cleaned asparagus with extra virgin olive oil, kosher salt and pepper and place in a single layer on a sheet pan. Place in preheated oven and roast approximately 5-7 minutes (depending on size). You can tell the asparagus are cooked al dente when they are firm to the touch and when you gently bend them and they do not “snap”.
4. Remove the asparagus from the oven, arrange the spears on a platter and top with the shaved prosciutto and grated parmigiano cheese. Drizzle 1/4 cup of the warm pepper coulis around the asparagus and serve immediately
Recipe Author: Executive Chef Jim Nuetzi
Restaurant: Capital Grille/Chef Jim Nuetzi
Source: https://www.thecapitalgrille.com/Facebook/Recipes/03-10_FB_Recipe.pdf