Fresh Asparagus Salad
¾ C. Asiago Peppercorn Dressing [Fresh Asparagus Salad]
2 Lbs. Fresh asparagus, ends trimmed and cut into 2-inch pieces
1 Small Red pepper, cut into thin 2-inch strips
1 Small Yellow pepper, cut into thin 2-inch strips
2 Tbsp. Capers, drained
1/3 C. Pitted olives, cut into slivers
½ C. Walnut pieces
Salt to taste
Bring a medium pot of water to boil, add asparagus pieces and cook for 2 to 3 minutes. It should be bright green and still crisp. Drain and run under cold water to stop the cooking. Pat asparagus dry with paper towels. In a medium bowl, combine asparagus, pepper strips and Asiago Peppercorn Dressing and salt; toss to combine. Arrange salad on a platter, sprinkle with capers, olives and walnuts. Serve. This salad is best served right away.
Recipe and photograph provided by T. Marzetti Company.