MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Asparagus with Red Pepper Sauce
  Categories: Diabetic, Side dishes, Vegetables
       Yield: 4 servings
       1 lb Asparagus Stalks;                        (you might want to try
       3 lg Large Red Peppers                        Rice vingegar)
   3 1/2 tb Olive Oil                         1/2 ts Fresh Thyme Leaves
       1 tb Balsamic Vinegar                         Salt & Pepper
   Peel the asparagus if necessary and cook the stalks in lightly salted
   water for 4 to 8 minutes, depending on thickness, or until fork
   tender but stiil firm. Drain under cold water and set the stalks
   aside. Broil the peppers on all sides until lightly scorched. Place
   the cooked peppers in a paper bag for 10 minutes. Remove the peppers
   and peel off the skin. Cut open the peppers and remove the stem,
   seeds and white flesh. Puree the peppers in the food processor. Mix
   in the olive oil, Balsamic Vinegar and thyme. Taste for seasoning and
   add salt and pepper if desired. Place equal amount of the puree on 4
   serving dishes. Top with equal amounts of asparagus.
   Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
   (I would cut back even more on the fat, only using what is
   Reposted 4 you and yours via Nancy O'Brion and her Meal-Master