Red bell pepper, roasted, peeled & cut into strips
Vinaigrette
1/4 Tasse
olive oil
2 Esslöffel
lemon juice
1 Teelöffel
balsamic vinegar
1 Esslöffel
Dijon
salt
pepper
die Zubereitung:
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.
