Recipe for Asparagus Salad with Roasted Peppers and Goat Cheese 
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Yield:
1
Ingredients:
Amount Ingredient
2 lb medium asparagus, tough ends removed
2 x red bell peppers
2 tbl white wine vinegar
2 tbl capers, drained
1 tbl Dijon mustard
2 tsp chopped tarragon or dill
1 x garlic clove, very finely chopped
1/2 sm red onion, finely chopped
salt and freshly ground pepper
1/4 cup plus 2 tbsp extra virgin olive oil
2 oz soft mild goat cheese
Instructions:
Instructions: Shavings of parmigiano-reggiano cheese (optional)

In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes; transfer to a colander and refresh under cold water. Drain and pat dry.

Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a medium bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the peppers and cut them into 1/4 inch thick strips.

In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic, and onion; season with salt and pepper. Whisk in the olive oil.

Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the chopped olives and the parmigiano shavings and serve, passing the remaining vinaigrette at the table.

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