Asparagus And Red Pepper Salad

Recipe Ingredients

4		Red bell peppers - (abt 2 lbs)
2 lbs	908g / 32oz	Thin asparagus - stalks trimmed
1/4 cup	59ml	Extra-virgin olive oil - plus
3 tablespoons	45ml	Extra-virgin olive oil
1/4 cup	59ml	Balsamic vinegar
		Fine sea salt - to taste

Recipe Instructions

Preheat the broiler. Place the peppers on a broiler pan and broil, turning, until blackened all over. Remove the peppers to a dish and let cool. Peel, core, and seed the peppers, and cut into 1/4-inch-wide strips. Set aside.

Preheat the oven to 350 degrees. Brush a cookie sheet with 1 1/2 tablespoons of the olive oil. Place the asparagus on the sheet and turn to coat with the oil. Roast for 20 to 30 minutes, until a knife is easily inserted in the stalk.

Remove the asparagus to a cutting board, and cut in half. Place on a platter and add the pepper strips. Add the remaining 1/4 cup plus 2 1/2 tablespoons olive oil, the balsamic vinegar, and salt, and toss gently. Cover and let marinate at room temperature for several hours before serving.

Source:
"Ciao Italia at http://www.ciaoitalia.com"

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