Asparagus and Grilled Red Pepper Salad with Pine Kernels

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This salad makes a perfect first course, arranged on individual plates. If you like, you can grill the asparagus instead of steaming it.


  • 2 medium red peppers
  • 450 g/1 lb thin green asparagus


Cut the peppers in half and remove the seeds and stems. Put them, skin-sides up, under a hot grill until the skin has blackened. Then wrap in a plastic bag or tin foil and leave on one side — this will make them easy to peel.

Unless they look coarse, cut only about 1.25cm/½ in off the asparagus stalks. Steam or boil them until just tender, then rinse immediately with cold water to cool