Pan-Roasted Asparagus with Red Peppers and Goat Cheese

Name: Pan-Roasted Asparagus with Red Peppers and Goat Cheese
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, olive oil; 2 , medium red bell peppers, seeded and cut into 1/4-inch-wide strips; 1 tablespoon, unsalted butter; 2 pounds, thick asparagus spears (see note), ends trimmed; , Kosher salt and ground black pepper; 2 tablespoons, chopped fresh mint leaves; 4 ounces, crumbled goat cheese (about 1/2 cup); 1/4 cup, pine nuts, toasted

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Appears in Cook's Illustrated March/April 2007

Side Dishes

Cheese

Vegetables

A hot pan and complementary vegetables turn asparagus into a lively side dish.

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

To vary our pan-roasted asparagus recipe, we wanted to add other vegetables to the same skillet, even though the pan was already crowded. The answer was to divide and conquer. We cooked the accent vegetable first, removed it from the pan, a...

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