Several stalks asparagus
2 tablespoons butter
2 tablespoons shallots, chopped
1 tablespoon garlic, chopped
1 tablespoon salt
1/2 tablespoon pepper

In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.

Roasted Red Pepper:

1 red bell pepper
Salt and pepper

Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.

Cruise Critic Member: IRL_Joanie