Verrines of Asparagus and Peppers Recipe

Ingredients:

• 1lb asparagus, trimmed and sliced into 1-inch pieces
• 2 red bell peppers, seeded and chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• 1/2 cup crumbled goat cheese (for garnish)

Instructions:

1. Preheat oven to 425°F.
2. Toss asparagus, red bell peppers, onion, garlic, olive oil, salt and pepper in a large bowl until well coated.
3. Spread the vegetables out in a single layer on a baking sheet and roast in the oven for 20-25 minutes, until tender and lightly charred.
4. Remove from oven, let cool for 5-10 minutes, and then transfer to a food processor or blender. Add vegetable broth, heavy cream and thyme, and pulse until smooth.
5. If desired, season with additional salt and pepper, and sprinkle with crushed red pepper flakes to taste.
6. To assemble, spoon the vegetable puree into small glasses or cups, and top with crumbled goat cheese.
7. Serve warm or chilled as an appetizer or light lunch.

Verdict:

This dish is a wonderful blend of flavors and textures, with the sweetness of the roasted peppers and the earthiness of the asparagus perfectly balanced by the tangy goat cheese. The smooth and creamy puree makes for a luxurious treat that is sure to impress guests at your next dinner party.

Serving Suggestions:

Serve this impressive dish as an appetizer or a light lunch, paired with a crisp green salad or a slice of crusty bread. Alternatively, it can be served as a side dish alongside grilled fish or chicken for a complete meal.