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Asparagus Salad with Sweet Pepper Confetti

Submitted by: Mary on 08/11/2003
2278 views
2.78 avg rating
178 votes
 
 
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Ingredients

1/3 C Olive oil
2 T Red wine vinegar
1 t Grainy stoneground mustard
4 Cloves garlic, minced
1/2 t Salt

1/4 t Black pepper
2 lbs Asparagus
1/2 Red sweet pepper, diced
1/2 Yellow sweet pepper, diced

Directions

Add the olive oil, red wine vinegar, mustard, garlic, salt, and pepper to a small jar with tight lid. Shake it and set aside.



To serve the asparagus cold, have a large bowl of ice water by the side of the stove.



Bring medium pot of lightly salted water to a rapid boil over high heat. Plunge the asparagus into the boiling water. Cook until it is tender but still firm, about 3 minutes after the water returns to a simmer, depending on the thickness of the asparagus.



Drain and plunge it into the ice water. After about 5 minutes, drain and pat dry.



Fan out the asparagus, tips facing the same direction, then drizzle with the dressing and sprinkle with the pepper "confetti".



If you prefer to serve this warm, drain the asparagus thoroughly after boiling and lay it out directly on the platter and drizzle with the dressing.

Servings

6`

Calories

4

Time to prepare

10 Minutes

Difficulty

Easy
 

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