Ingredients:
1 bunch asparagus
2 tablespoons olive oil
Lemon
Salt and pepper to taste
Directions:
Snap woody bottoms off asparagus, place in bowl, toss with oil and S&P. Place on grill, say pledge of allegiance, turn, say pledge again and remove. Spritz with lemon.
Roasted Red Pepper Coulis
Ingredients:
2 Red bell peppers
1 oz red wine vinegar
1 oz olive oil
3 cloves of garlic
1 bunch of oregano
Salt & pepper
Directions:
Blacken skin of peppers over grill or stove, place in bag to steam. When cool scrape off the black, remove the seeds and place peppers in blender along with rest of ingredients. Blend until smooth and check for seasoning, adjust vinegar, salt and pepper. Set aside until ready to use.
Recipe Courtesy Chef Patrick Mulvany