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

Side Dishes
Cheese
Vegetables

Appears in Cook's Illustrated March/April 2007

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

SERVES 4 to 6

TIME 40 minutes

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