How to make it

  • Place the dressing ingredients (except oil) in a small bowl or jar, stirring or shaking gently to blend them.
  • When ready to serve, add the olive oil in a slow, steady stream, stirring gently. Use the vinaigrette immediately. Covered, it will keep for 2 days. Stir or shake gently before using it.
  • For The Salad:
  • Cut the pepper halves so they spread out as flat as possible on 6 salad plates, so that the tips of the peppers point outward.
  • Pare off the thick bottom inch or two of each asparagus spear, and discard. I steamed the asparagus for a few minutes so it would not be completely raw. Lay asparagus spears on the peppers, with the cut ends of each spear meeting near one edge of the plate and the tips fanning outward.
  • Spoon the dressing across the asparagus spears. Garnish with parsley and serve immediately.

Reviews & Comments 2

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    " It was excellent "
    tablescape ate it and said...
    Love asparagus, especially white. Thanks so much for this recipe. It looks fresh and delicious. Love the photography.
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Now that is really nice! printed and flagged.
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