Rub a red and green capsicum with olive oil , and place on your grill turning frequently .
when the skin is black and blistered , remove to a bowl and cover .
After 10 minutes remove from the bowl and carefully scrape skin off .
Slice the capsicums , removing the seeds and membranes .
slice the capsicums into long strips .
Place the strips back in a bowl and cover .
Trim 500 gm of asparagus and steam till cooked but retaining some crispness . Set aside.
Heat a pan with 1/2 cup of rice bran oil and 4 crushed cloves of garlic .
Heat to a simmer .
To assemble ......
Place the capsicums , and asparagus into the warmed oil and garlic
Heat through .
Toss through 3 tbs of pinenuts ( pignoli ) , season with salt and cracked pepper and finish with 1 dsp of grated lemon peel .
when the skin is black and blistered , remove to a bowl and cover .
After 10 minutes remove from the bowl and carefully scrape skin off .
Slice the capsicums , removing the seeds and membranes .
slice the capsicums into long strips .
Place the strips back in a bowl and cover .
Trim 500 gm of asparagus and steam till cooked but retaining some crispness . Set aside.
Heat a pan with 1/2 cup of rice bran oil and 4 crushed cloves of garlic .
Heat to a simmer .
To assemble ......
Place the capsicums , and asparagus into the warmed oil and garlic
Heat through .
Toss through 3 tbs of pinenuts ( pignoli ) , season with salt and cracked pepper and finish with 1 dsp of grated lemon peel .
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