Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Asparagus
1 ea Red bell pepper, roasted,
-- peeled cut into strips

------------------------VINAIGRETTE-----------------------------
1/4 c Olive oil
2 tb Lemon juice
1 ts Balsamic vinegar
1 tb Dijon
Salt pepper

Wash bend asparagus discarding the tough ends that break off. Cut
diagonally into three-inch pieces. Fill a large pot with water
bring to a rolling boil. Cook asparagus for 2 minutes. Drain
rinse in cold water. Place with pepper strips in a large serving
bowl set aside.

VINAIGRETTE: Whisk oil, lemon juice vinegar in a bowl. Stir in
mustard, salt pepper. Pour over the asparagus pepper toss to
coat. Serve at room temperature.

"Vegetarian Gourmet" Spring, 1995
Submitted By MARK SATTERLY On 08-03-95

Browse by categories