WANT TO DRESS UP ROASTED ASPARAGUS?
Then you have to try my Roasted Asparagus with Red Pepper Mousse! I just love Roasted Asparagus because it’s so easy, and if it’s cooked just right, it is juicy, crisp and so tasty! And it takes just minutes from roasting to serving.
Now, I will say if you make this recipe, the mousse does take a few minutes to make. I did make my own roasted peppers by roasting them in the oven with some water in an aluminum pan so they actually steam. It took a good hour or so, and then before they totally cooled, I peeled the skin off. The skin actually did come off pretty easy, though, but you can certainly buy your roasted peppers in a jar if you are for time because it makes it so much easier!
A RED PEPPER MOUSSE IS DIVINE!
Once you have the red peppers roasted, whether you do them by scratch or buy them, you basically put the ingredients in a blender, and blend until well combined. Now you can run the mixture through a food mill, but you don’t have to, I personally don’t worry if there are a few tiny bits of red pepper in the mousse.
Then pour into a double broiler and gently whisk the mixture on medium until the mixture thickens, and the mousse is done! And if you don’t have a double broiler, just use a saucepot and be very careful not to burn the mixture as you gently whisk it in the pot until it thickens.
RED AND GREEN JUST IN TIME FOR THE HOLIDAYS!
The Roasted Asparagus with Red Pepper Mousse makes such a beautiful display on your family dinner table or especially at your Holiday buffet!
And listen, if making the mousse is not in the cards for you, just add the roasted peppers by themselves to the asparagus when you roast or grill them! It will still jazz them up and look beautiful on your table! There’s always an option to make things easier and plenty delicious!
Until next time,
Let’s get cookin’ together,
Madeline
Roasted Asparagus with Red Pepper Mousse
Equipment
- 1 9" x 13" roasting pan or glass dish
- 1 Double Broiler or sauce pot
- 1 q
Ingredients
- 3 - 4 large peppers You can substitute with 1, 16 ounce jar of roasted peppers, well drained from the oil
- 4 tbsp olive or vegetable oil
- 3 tbsp butter
- 1 egg
- ½ cup heavy cream
- 1 pound fresh asparagus
- 1 ½ tsp Kosher salt
- ½ tsp black pepper
Instructions
- If using raw red peppers, seed and cut up in half, lengthwise.
- Arrange in aluminum pan or glass dish in 2 cups water, and sprinkle with 2 tbsp oil.
- Cover with aluminum foil, and bake or roast on 400° for 1 hour.
- Let red peppers cool for about 10 minutes, then peel the skin off by taking a pairing knife to the edge and pull back gently. You can then pull the skin with your fingers and it should come off easily. Discard the skin.
- Place peppers, butter, egg, cream, ½ tsp of salt and ¼ tsp of pepper in the blender or food processor. Blend for 1 - 2 minutes or until well combined.
- Pour red pepper mixture into double broiler or saucepot and whisk gently on medium heat until mixture begins to thicken (about 10 minutes or so). Remove from heat when thickened.
- Preheat oven to 400°.
- Wash asparagus and pat dry. Cut off ends about 1 - 2 inches from the end. Arrange in the pan or dish. Sprinkle with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper.
- Roast for 10 - 15 minutes until asparagus is tender.
- Arrange asparagus on a serving plate and spoon red pepper mousse over the asparagus.
Notes
