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Ingredients
- 2 large, thick fleshed red bell peppers
- 36 thick asparagus spears (about 1 ½ pounds), all as close to the same size as possible
- ½ cup plus 2 tablespoons extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon salt
- 1 tablespoon freshly ground white pepper
- 6 tablespoons balsamic glaze (see Note) or a balsamic-based vinaigrette
Details
Servings 6
Preparation
Step 1
1. Char the peppers over a grill or a gas flame or under the broiler, until lightly blackened in all sides and barely softened. Put the peppers in a plastic bag and let rest at room temperature for about 5 minutes, or until cool enough to handle. Peel the skin off the peppers, but do not do this by running around water, which will wash away the flavorful oils.
2. Cut the peppers lengthwise through one side. Discard the ribs and seeds. Cut each pepper into three pieces. Set aside.
3. Break the tough, woody stems off of the asparagus, and then peel the bottom 2 inches of the stems to the white. The asparagus stems will break naturally where they should when bent.
4. Bring a large pot of salted water to a boil. Blanch the asparagus for 1to 2 minutes, or until their color brightens. (Do not let the asparagus spears turn soft.) Drain again. Dry with paper towels.
5. Preheat the broiler.
6. In a small boat, whisk together ½ cup of the oil with the vinegar, salt, and pepper. Transfer the asparagus to a baking sheet. Drizzle with the dressing and toss to eat.
7. Broil the asparagus, turning twice, for about 6 minutes, or until tender, rotating with tongs several times during cooking. Lightly brush the peppers with the remaining 2 tablespoons of oil.
8. Using a preheated countertop grill or a gas or charcoal grill, grill peppers for about 1 minute, or until they have grill marks.
9. Center 2 pieces of pepper, grill sides up, on a plate. Fan six asparagus spears over the peppers. Repeat to make five more servings. Drizzle each with 1 tablespoon of balsamic glaze and serve immediately.
Note: Roland Balsamic Glaze is available in supermarkets. It's a concentrated sauce made with balsamic vinegar. We use it in the restaurant, but you may choose to use your own favorite balsamic vinegar (aged is best) or favorite balsamic-based vinaigrette instead.
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