Steps:
- Cook asparagus, drain and pat dry. Let stand to room temp. Stir togeteher vinegar, cpaers, mustard, tarragon, garlic and onion, s&p, whisk in oil. Arrange asparagus on platter. Lay peppers on top, drizzle with 1/2 vinegar dressing. Crumble cheese, garnish with olives and shaved cheese. Remaining cheese and dressing goes on table.
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