Asparagus or String Beans with Roasted Red Pepper Sauce (Pareve)
2 red peppers
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
1 bunch asparagus or 1 pound string beans, trimmed
2 large basil leaves
1 teaspoon honey
Place a rack about 5 inches from the broiler in your oven. Heat the oven to broil. Cover a cookies sheet with heavy duty aluminum foil. Halve the peppers and remove the seeds and veins. Place on the cookie sheet cut side down (skin side up) and rub with the 1 teaspoon olive oil. Roast for 10 – 12 minutes, or until all parts of the pepper are mostly black. After 6 minutes or so, you can gently press on the peppers so the sides face the broiler and brown well. When the peppers are black, immediately place them into a glass bowl and cover tightly with plastic. Let sit for 20 minutes, or until they are cool enough to peel.
While the peppers are cooling, cook the vegetables. For asparagus, bring one inch of water to boil in a wide saucepan. Add the asparagus and some salt, bring to a boil and then simmer until you can just slide a fork into the vegetables. Drain, rinse with cold water and then dry on a dish or paper towels. For string beans, bring 8 cups of water to boil and add salt. Add string beans and return to boil. Cook until you can put a fork through a string bean, approximately 2 minutes. Pour the string beans into the colander and rinse with cold water. Remove the string beans from the colander and let dry on a dish or paper towel.
When you can handle the peppers, use your hands to remove the blackened skins and discard. Place the peeled peppers into the bowl of a food processor. Add the tablespoon olive oil, basil leaves and honey and process for a full minute until puréed. Pour over the asparagus or string beans and serve warm or at room temperature.