ASPARAGUS, RED PEPPERS, OLIVES

ASPARAGUS, RED PEPPERS, OLIVES image

Yield 4

Number Of Ingredients 10

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1 pound medium asparagus (avoid pencil asparagus)
2 tablespoons olive oil
Vinaigrette:
1/2 teaspoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon chopped capers
1 tablespoon chopped niçoise olives (or kalamata)
2 tablespoons white wine vinegar
1/2 cup canned or bottled roasted peppers, julienned
1/4 cup olive oil

Steps:

INSTRUCTIONS Bring a large pot of salted water to a boil. Drop in the asparagus and blanch for 60 seconds. Immediately plunge it in a bowl of ice water until chilled. Remove it from water and drain well. Coat the asparagus with the olive oil and season to taste with salt and pepper. Set aside. To make the vinaigrette, sauté the shallots, garlic, and capers in a small amount of olive oil until translucent, remove from the heat, and add the rest of the ingredients. Heat a grill until it's medium hot and place asparagus on the grill. Turn the spears frequently until they are warmed through. Divide equally among four plates. Toss the red peppers with the vinaigrette and spoon them over the top of the asparagus.