This is adapted from The New York Times Passover Cookbook.

2 yellow peppers
2 red peppers
½ cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
40 fresh asparagus spears

Cut the peppers in quarters and boil in separate pans until soft. Drain. Combine the red peppers with half the olive oil, 1 tablespoon red wine vinegar and salt and pepper. Purée. Do the same with the yellow peppers. Place in separate containers and refrigerate. Steam asparagus until tender – between 5 and 10 minutes. Drizzle with olive oil and sprinkle with about ½ teaspoon salt. Cool and refrigerate. Bring all ingredients to room temperature before serving. Drizzle red pepper coulis and yellow pepper coulis over aspargus, either on individual plates or in one large dish. Beautiful and delicious.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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