Damien Pignolet

Grilled Red Peppers, Asparagus & Avocado - A Simple Salad

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Salades
Salades

By Damien Pignolet

Published 2010

  • About

For those who believe that less is more, here is a pretty salad calling for the best raw materials available at the market. Use equal proportions of each vegetable and allow enough to cater adequately for those about to enjoy this lovely dish.

Ingredients

  • 2 red peppers
  • 18 thick or 24 thin spears asparagus, trimmed
  • 2 ripe

Method

  1. Grill the peppers over an open gas flame [or better still on a barbecue]. Peel and cut them into 1cm strips, discarding the inner membrane and seeds [never let grilled peppers near water as this diminishes their flavour].
  2. Blanch the asparagus in a shallow pan of boiling water for 2-4 minutes, depending on the thickness - it should emerge with some firmness. Ref