Instructions:

Yield: 8 servings

2 lb Asparagus
1 ea Red bell pepper, roasted, peeled & cut into strips

Vinaigrette
1/4 cup Olive oil
2 tbsp Lemon juice
1 tsp Balsamic vinegar
1 tbsp Dijon
Salt & pepper

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper. Pour over the asparagus & pepper & toss to coat. Serve at room temperature.