Asparagus Pepper Salad

By Hklbrries

Prepare well ahead of time to give the flavor time to develop! If you prefer your asparagus cooked, this recipe makes a delicious quick stir-fry.

INCOMPLETE. Size of olive cans incorrect. Also, when are canned olives added? Double-check.

Ingredients

• 1 large bunch fresh asparagus (about 4 cups after preparation)
• 1/3 cup extra virgin olive oil
• 2 tsp balsamic vinegar
• 1/4 to 1/2 tsp salt (to taste)
• Dash of black pepper
• 1/4 tsp dry mustard
• 1 (2.25 ounce) can sliced black olives, drained
• 1 red or yellow bell pepper

Details

Servings 8
Adapted from shakeoffthesugar.net

Preparation

Step 1

Mix the olive oil, balsamic vinegar, salt, dry mustard and pepper in a medium bowl (or in your serving bowl). Set aside.

Prepare the asparagus by rinsing under cool water. Snap off the woody stems and lay the spears on a paper towel to dry.

Rinse the bell pepper under cool water. Pat dry. Remove the stem end and scrape out the seeds and membrane from the inside. Thinly slice the pepper; then, add to bowl with olive oil mixture.

Snap or slice the asparagus spears into 2- to 3-inch lengths and add them to the peppers and olive oil mixture.

Allow the salad to marinate for at least 2 hours.