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Asparagus Pepper Confetti Salad




Source of Recipe


from marlaH at rc
Asparagus Pepper Confetti Salad

1/3 cup extra light Olive oil
2 Tablspoons red wine vinegar
1 teaspoon Dijon or grainy mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds asparagus
1/2 red pepper, diced
1/2 yellow pepper, diced

Place the oil, red wine vinegar, mustard, garlic, salt, and pepper
into a small screw top jar or plastic container. Shake and set aside.

To serve the asparagus cold:
Have a large bowl of ice water by the side of the stove.
Bring a medium pot of lightly salted water to a rapid boil over a
high heat.
Plunge the asparagus into the boiling water and cook until it is
tender but still firm, about 2 to 4 minutes after the water returns
to a simmer, depending on the thickness of the asparagus.
Drain and plunge into the ice water.
After about 5 minutes, drain and pat dry.
Mix diced peppers together in a bowl.
Fan out the asparagus, tips facing the same direction.
Drizzle with the dressing and sprinkle with the peppers.

To serve warm:
Drain the asparagus thoroughly after boiling and fan out
directly onto the platter. Pour with dressing and sprinkle
with the peppers.