Asparagus and Red Pepper Salad

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 8
  • 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
      • 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



    Vegetables & Sides

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Balsamic Vinegar

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