Ingredients

Instructions

  1. Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
  2. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
  3. Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
  4. Place salsa in a bowl.
  5. Snap off tough ends of asparagus.
  6. Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
  7. Prepare the other raft until all asparagus are fixed.
  8. Brush asparagus with olive oil and season with salt and pepper.
  9. Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don’t burn them).
  10. Serve hot with salsa.
  11. Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!