Asparagus and Red Pepper Salad

Name: Asparagus and Red Pepper Salad
Ingredients: 2 red peppers; 80 ml (1/3 cup) olive oil; 1 clove garlic, finely chopped; 30 ml (2 tablespoons) lemon juice; 30 ml (2 tablespoons basil leaves, chopped; 30 ml (2 tablespoons) pine nuts; 350 g fresh green asparagus; few black olives

Asparagus is back in season and are delicious served with this chunky red pepper dressing. Serve with crispy bread.

Published 26 January 2020

Method

Preheat grill to high.
Make the dressing. Cut the red pepper into large pieces, removing seeds and membrane. Place skin-side-up on a baking tray under the hot grill until the skin blackens and blisters. Cool in a plastic bag; then peel away the skin. Finely dice the red pepper.
Place olive oil, garlic, lemon juice and basil in a small mixing bowl and whisk to combine. Add red peppers and pine nuts. Season to taste with salt and pepper.
Plunge asparagus in boiling water and cook for 3 minutes until just tender. Drain and plunge into ice water. Drain again and pat dry with paper towels.
Arrange asparagus on a serving platter and spoon the dressing over the top. Garnish with black olives.