Asparagus Salad With Roasted Bell Peppers

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This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper juices to make a fruity dressing. Be sure to serve the dish warm. By chef thomas keller, from keller instincts""

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Steps

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Preheat the oven to 400.

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Brush the pepper skins lightly with olive oil and set them , cut side down , on a baking sheet.

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Bake the peppers for about 15 minutes , or until the skins are blistered.

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Remove the skins and seeds and cut the peppers into long thin strips.

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In a bowl , combine the roasted peppers with the 1 / 4 cup of olive oil and the garlic and season with salt and pepper.

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In a large pot of boiling salted water , cook the asparagus until just tender , about 4 minutes.

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Drain the asparagus.

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Refresh under cold running water.

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Pat the asparagus dry with paper towels.

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Preheat the oven to 450.

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Spread half of the roasted peppers in a baking dish.

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Arrange the asparagus over the roasted peppers and season with salt and pepper.

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Top with the remaining roasted peppers and spoon the dressing on top.

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Bake for about 15 minutes , or until bubbling.

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Drizzle with the balsamic vinegar and serve warm.

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Ingredients

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red bell peppers, yellow bell peppers, extra virgin olive oil, garlic cloves, salt & freshly ground black pepper, asparagus, balsamic vinegar