Asparagus and Red Pepper Salad
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 8
RECIPE INGREDIENTS
- 4 sweet red bell peppers (about 2 lb)
- 1/3 cup Filippo Berio Delicato Extra Virgin Olive Oil
- 2 lb asparagus, trimmed
- 1/4 cup Filippo Berio Balsamic Vinegar
- Fine sea salt
RECIPE DIRECTIONS
- Preheat broiler. Place peppers on broiler pan; broil, turning, for 20 minutes or until charred all over. Transfer peppers to dish; let cool. Remove stems and core, peel away skin and wipe out seeds with paper towels. Cut peppers into 1/4-inch-wide strips; set aside.
- Preheat oven to 350°F. Brush baking sheet with 1 1/2 tbsp olive oil. Place asparagus on baking sheet, turning to coat with oil. Roast for 5 to 7 minutes or until knife is easily inserted into stalk.Transfer asparagus to cutting board; cut crosswise in half. Arrange asparagus on platter with red pepper strips. Combine remaining olive oil, balsamic vinegar, and salt to taste; pour over salad. Cover salad; let stand at room temperature for several hours before serving.
Tip: Alternatively you can char the peppers on a grill if desired.
Recipe provided by Chef Mary Ann Esposito