• 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