Pepper Confit for Asparagus Soup
Ingredients
Instructions
- 1
Heat the olive oil over high heat until it sizzles, then lower the heat to medium-low.
- 2
Add the shallot, stir well, and cook for 2 minutes.
- 3
Add the peppers and asparagus, and mix together.
- 4
Increase the heat to medium-high and cook, stirring well, for 2 more minutes.
- 5
Add the garlic and red pepper flakes, and stir well for 1 minute.
- 6
Add the brandy and cook 1 more minute.
- 7
Reduce the heat to medium-low, add the butter, and stir well until completely melted.
- 8
Add salt and pepper to taste.
- 9
If using truffle oil, stir it in before serving.
- 10
Set aside and keep warm until ready to use.
💡 Cook's Notes
Serve as a topping in the center of a bowl of asparagus soup. <!-- TODO: LINK TO 'asparagus soup' -->
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