| 1 | Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm. |
| 2 | Drain under cold water and set the stalks aside. |
| 3 | Broil the peppers on all sides until lightly scorched. |
| 4 | Place the cooked peppers in a paper bag for 10 minutes. |
| 5 | Remove the peppers and peel off the skin. |
| 6 | Cut open the peppers and remove the stem, seeds and white flesh. |
| 7 | Puree the peppers in the food processor. |
| 8 | Mix in the olive oil, balsamic vinegar and thyme. |
| 9 | Taste for seasoning and add salt and pepper if desired. |
| 10 | Place equal amount of the puree on 4 serving dishes. |
| 11 | Top with equal amounts of asparagus. |
| 12 | Food exchange per serving: 1 vegetable exchange + 1 fat exchange (i would cut back even more on the fat, only using what is neccesary..). |
| 13 | re |
