Asparagus Tomato Flatbread With Roasted Red Pepper Crema Food

ROASTED ASPARAGUS AND PEPPERS

Steps:

• Preheat oven to 400F/200C. Cover a large baking sheet with foil and then spray with oil or non-stick spray, or skip the foil and spray the baking sheet a bit more thoroughly if you prefer not to use foil.
• Hold a piece of asparagus at both ends and break to see where the woody part starts, then trim asparagus spears to that length. Cut asparagus in half on the diagonal, or make slightly shorter pieces if you prefer.
• Cut off both ends of the peppers and cut out seeds. Then make a slit in each pepper to cut it open, flatten it out, and cut into lengthwise strips the same width as the asparagus.
• Toss asparagus pieces and pepper strips with the olive oil. Spread out on the baking sheet and season to taste with salt and fresh-ground black pepper.
• Roast asparagus and peppers for 15 minutes, or until it's done to your liking.
• While asparagus roasts, crumble the Gorgonzola. (Keep it in the fridge until right before you crumble so it's not too soft and sticky.)
• When the asparagus and red peppers are cooked to your liking, toss with the crumbled Gorgonzola and serve hot.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS & TOMATO FLATBREAD WITH ROASTED RED PEPPER CREMA

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 400 degrees. Let preheat, at least 10 minutes Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1" dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. Add to flatbread as desired. 1 Bake the Flatbreads Place flatbreads directly on oven rack in hot oven and bake until edges are brown and crisp, 12-14 minutes.While flatbreads bake, prepare ingredients. 2 Prepare the Ingredients Trim woody ends off asparagus and cut into 1/2" pieces on an angle.Halve tomatoes.Coarsely chop walnuts. 3 Make the Red Pepper Crema In a mixing bowl, combine sour cream, pesto, and a pinch of salt. Set aside. 4 Cook the Asparagus Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus to hot pan and stir occasionally until tender but still crisp, 4-5 minutes.If asparagus is thinner than a pencil, check for doneness sooner.Remove from burner and season with a pinch of salt and pepper. 5 Assemble Flatbreads and Finish Dish Place flatbreads on a clean work surface. Spread red prepper crema evenly over flatbreads. Top with asparagus and tomatoes.Plate dish as pictured on front of card, garnishing flatbreads with walnuts, cheese, and arugula. Bon appétit!

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
• Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
• Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
• Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.