Asparagus with Red and Golden Peppers

2 doz. asparagus spears, trimmed, boiled until tender crisp. Cool in iced water. Saute julienne golden bell pepper and red bell pepper until tender crisp. Add cooled asparagus, warm. Lightly season with white and cayenne pepper. Place in casserole dish. Tope with mozzarella cheese. Bake until cheese is slightly melted. Serve.

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Cajun Country -- New Iberia, Louisiana