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4
Easy
Published 1997
This salad makes a perfect first course, arranged on individual plates. If you like, you can grill the asparagus instead of steaming it.
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