Cooking Time: 30 minutes
Work level: Easy
2 lb(s) fresh green asparagus spears, 1/2 – 3/4 in diameter, peeled 1/2 red bell pepper 1/2 yellow bell pepper 1/3 cup extra virgin olive oil 2 tbsp red wine vinegar 1 tsp medium hot mustard 2 garlic clove(s), minced 1/2 tsp salt 1/4 tsp white pepper, ground 1/4 tsp sugar to taste chopped parsley, optional garnish
1. Starting one-third belove the head and moving downward, peel asparagus with a vegetable peeler.*2. Dice peppers into quarter-inch pieces, set aside.3. Combine olive oil, seasoned wine vinegar, medium hot mustard, minced garlic cloves, salt, white pepper, and sugar into a dressing, blend well and set aside.4. In a medium-size pot, bring 2 inches of lightly salted water to a boil.5. Place asparagus in boiling water, cover with lid.6. When water returns to simmer, cook 4-5 minutes.7. Drain asparagus well. Place asparagus on platter and drizzle with half the dressing. Let cool. 8. To serve, arrange cold asparagus on platter; top with diced peppers. 9. Pour remaining dressing over dish. Garnish with chopped parsley. Notes:- Peeling asparagus improves the presentation of the dish, but is not necessary.
Courtesy of MD Anderson Cancer Center.