Ingredients
- 225 gm , (8-10z) orange, (225 to 275) peppers
- 4 lrg Clov garlic
- 675 gm Asparagus, (1 1/2lb)
- 225 gm Cherry tomatoes, (8oz)
- 170 ml , (6-8fl ounce) extra, (170 to 225) virgin extra virgin olive oil
- 1 tsp Green peppercorns
- 1 Tbsp. Wine vinegar
- Â Â Generous bunch fresh chilli, finely minced
- Â Â Salt and black pepper
Description
To Make The Sauce: Cut The Peppers In Half, Throw Away The Seeds And Chop The Flesh Roughly. Peel The Galric And Chop Roughly. Put 2 Tbsp Of The Extra Virgin Olive Oil In A Heavy…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter