Baked Asparagus With Almond Sweet Pepper Relish Prevention

Serves 4 as side dish Ingredients:

1/2-pound young, thin-stalked asparagus spears½ cup julienned sweet peppers1 tablespoon minced garlic2 tablespoons chopped almond slivers1 tablespoon extra-virgin olive oil (for the baking sheetand asparagus)1 tablespoon butter1 heaping teaspoon sage1/3 cup white wineSalt & pepper to taste

What to do:

Preheat oven to 400 degrees.Wash asparagus and sweet peppers.Trim off the woody ends of the asparagus (about 1 inch).Julienne (or cut into thin long strips) the sweet peppers.Put the asparagus on a lightly oiled baking sheet. Also, lightly coat the asparagus overall with olive oil before putting in the pre-heated 400-degree oven. Bake for 5-8 minutes or until al dente.Place the baked asparagus on a plate (use one which will provide color contrast to the dish).Meanwhile, melt unsweetened butter in a sauté pan.When butter is ready, add the garlic. Sauté for 2 minutes or until soft.Add the julienned sweet peppers, sage, almonds, white wine, salt & pepper to taste.Continue to sauté for 3 minutes.Serve mixture over the asparagus or alongside as relish.