Stuffed bell peppers with asparagus
For a light and original entree, go for these bell peppers stuffed with asparagus and egg.
1. Peel the asparagus and cook in boiling salted water for about 20 minutes. Check the asparagus with a fork to ensure that it is cooked.
2. In the same water, cook the eggs for 9 minutes. Cool the asparagus and the eggs in ice water. Set the asparagus aside.
3. Dice the asparagus and eggs. Set the tips aside.
4. Prepare the sauce with the mustard, wine vinegar, canola oil, salt and white pepper. Wash and chop 1/4 bunch of tarragon.
5. Mix the sauce with the diced asparagus and eggs, add the tarragon. Mix and stuff the mixture into 4 canned bell peppers.
6. Decorate the plates with the tips of the asparagus and a dash of canola oil and white pepper. Plate the stuffed peppers.
Photo credit: Sucré Salé
