By Katy Holder
Brightly coloured capsicums are robust vegetables and slow cooking them brings out their natural sweetness. Add tender asparagus and a handful of basil and you’ve got yourself a delicious summer salad.
Put the capsicum into the slow cooker with 2 tablespoons of the oil. Season with sea salt and freshly ground black pepper and cook on low for 2½ hours.
Add the asparagus, toss gently and cook for a further 10 minutes or until the asparagus is just tender. Take care not to overcook the aspara