Roasted Asparagus And Bell Pepper Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/4 lbs asparagus spears
• 3 medium red bell peppers, roasted and peeled
• 2 hard-boiled eggs, peeled and sliced
• fresh chervil (my addition)
• 2 tablespoons red wine vinegar or 2 tablespoons wine vinegar
• 1/2 cup extra virgin olive oil
• salt, to taste
• cracked black pepper, to taste

Recipe

• 1 preheat oven to broil.
• 2 roasting the bell peppers and asparagus: roast the whole bell peppers under the broiler for about 8 minutes. turn over occasionally to broil evenly.
• 3 now add the asparagus spears. continue to broil the peppers until the skin is black but not charred. keep turning the asparagus spears to evenly broil. *watch* broiling process carefully! (the asparagus spears will take about 8 minutes to broil, the bell peppers 15 minutes approximately.).
• 4 remove asparagus spears from oven and set aside. remove bell peppers to a bowl and cover with a lid. allow to "sweat" for 10-15 minutes or until the skin peels off easily.
• 5 once cool enough to handle, core bell peppers and remove skin, stems and any membrane.
• 6 cut bell peppers into long strips. cut asparagus spears into 3" pieces.
• 7 arrange the asparagus spears and bell peppers on a serving platter.
• 8 whisk together the vinaigrette and spoon over the vegetables. (vinaigrette can be prepared several hours in advance if you wish.).
• 9 garnish with the hard boiled egg slices and fresh chervil.
• 10 cover and refrigerate 1 hour or can be served immediately.