Well, I had a difficult time with this one, but maybe it was my own fault. I thought I'd get a head start on dinner and I prepped everything in advance, planning to put it all together just before dinner and re-heat. I cooked my asparagus and peppers separately and removed them from the pan, because I didn't want them to lose their vibrant color. I toasted my pecans in a skillet with just a little butter, then gave them a tiny pinch of salt. I thought I could make the sauce ahead and that's where my problems began. I added the chicken broth to the pan I had used to saute the red pepper, then the basil and then the parmesan. I did think this called for an excessive amount of parmesan. I was using a good quality Parmigiano-Reggiano but it just got stringy and gloppy in the broth, so much so that I ended up straining my broth to get rid of it. The parm had absorbed a lot of the liquid, so I ended up adding a little over 1/2 cup of additional chicken broth and added a glug of white wine. I thickened it with a little corn starch and added the rest of the ingredients. Surprisingly it turned out quite well and I would make it again, but I would add the parmesan after plating as a garnish.
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Well, I had a difficult time with this one, but maybe it was my own fault. I thought I'd get...