Ingredients for Asparagus Salad With Roasted Bell Peppers
- Red Bell Peppers
- Yellow Bell Peppers
- Extra Virgin Olive Oil
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
- 1 pound asparagus
- 3 tablespoons balsamic vinegar
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How to Make Asparagus Salad With Roasted Bell Peppers
- Preheat oven to 400°F (200°C).
- Lightly brush 2 large bell peppers (any color) with 1 tablespoon olive oil. Place them cut-side down on a baking sheet.
- Roast for 15-20 minutes, or until skins are blistered and charred.
- Remove from oven. Once cool enough to handle, peel and remove seeds. Cut peppers into long, thin strips.
- In a medium bowl, combine the roasted peppers with 1/4 cup olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring a large pot of salted water to a boil. Add 1 pound asparagus and cook until tender-crisp, about 4 minutes.
- Immediately transfer asparagus to a bowl of ice water to stop the cooking process.
- Remove asparagus from ice water and pat completely dry with paper towels.
- Preheat oven to 450°F (232°C).
- Spread half of the roasted pepper mixture in a baking dish.
- Arrange the asparagus over the peppers. Season with salt and pepper to taste.
- Top with the remaining roasted peppers and drizzle with 2 tablespoons balsamic vinegar.
- Bake for 15-20 minutes, or until heated through and slightly bubbly.
- Drizzle with an additional 1 tablespoon balsamic vinegar before serving warm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
5g
Carbs
2g
