Spring Asparagus with Marinade
1 bunch local asparagus
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp red chili flakes
1 tbsp minced garlic
2 red bell peppers
Pinch of fresh cracked black pepper
Pinch of sea salt
Take one piece of asparagus and bend in half until it snaps, this is where it is tender. You do not
have to snap each one. This gives you a reference to where you can cut the rest of the
asparagus.Steam the asparagus for a couple of minutes until tender, should be bright green and still
crisp. Drain the asparagus. Place in ice water, and allow to cool completely. Take out of the ice
and pat dry. Place in shallow baking dish. Pour vinegar, oil, chili flakes, and garlic into a small bowl
and stir together then pour onto asparagus. Allow to marinade for at least one hour in the refrigera-
tor. Take the ball peppers and place on a open flame, and allow to blacken on all sides. Blacken not
crispy! Place in a sealed container for around 10 minutes. Take a dry kitchen towel and softly rub
the burnt skin off the peppers. Remove the stem and seeds. Slice into desired length and width - 2"
x 1/4". You can always buy canned roasted peppers, but the flavor is now where near as intense.
Remove the asparagus and arrange on a plate or platter. Top with the peppers and sprinkle with the
pepper and salt. You can also serve with parmesan or prosciuto.