b'Confit of Peppers & Asparagus Tips NICK STELLINOServes 42 tablespoons Pompeian Extra Virgin Olive Oil1 shallot, finely diced1 small red bell pepper, finely diced1 small yellow bell pepper, finely diced1 cup asparagus tips, cut in half2 garlic cloves, finely choppedW teaspoon red pepper flakes2 tablespoons brandy2 tablespoons softened butterSalt and pepper to tasteV teaspoon truffle oil (optional, for an extra kick)Cook the olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and the asparagus, and mix together. Increase the heat to medium-high and cook, stirring well, for 2 more minutes.Add the garlic and the red pepper flakes, and stir well for 1 minute. Then add the brandy and cook 1 more minute.Reduce the heat to medium-low, add the butter, and stir well until completely melted. Add salt and pepper to taste. Add the optional truffle oil, stirring well before serving.Set aside and keep warm until ready to use.172'