Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Asparagus |
1 each | Red bell pepper, roasted, peeled & cut into strips |
¼ cup | Olive oil |
2 tablespoons | Lemon juice |
1 teaspoon | Balsamic vinegar |
1 tablespoon | Dijon |
\N \N | Salt & pepper |
VINAIGRETTE
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