New recipe, December 14, 2011

I riffed off the Roasted Asparagus from Epicurious, to make Roasted Asparagus and Red Bell Pepper. Delicious! Basically, I used the recipe for the asparagus and added thin strips of red bell pepper. Served with delicious leftover Prosciutto and Lemon Stuffed Roast Pork Loin with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping (we have a lot of leftovers!)
Wine: 1998 Château de Bellevue Lussac St Emilion