2 red bell peppers
6 tablespoons extra virgin olive oil
680 grams of green asparagus (without tough ends)
2 tablespoons apple cider vinegar
4 tablespoons finely chopped red onion
1 minced garlic clove
2 tablespoons capers without liquid
1 pinch of salt
1 pinch of black pepper
1 tablespoon Dijon mustard
2 tablespoons fresh dill or chives, chopped
6 tablespoons grated Parmesan Reggiano cheese, freshly grated
100 grams of crumbled goat cheese (optional)
12 black olives
2 red bell peppers
6 tablespoons extra virgin olive oil
680 grams of green asparagus (without tough ends)
2 tablespoons apple cider vinegar
4 tablespoons finely chopped red onion
1 minced garlic clove
2 tablespoons capers without liquid
1 pinch of salt
1 pinch of black pepper
1 tablespoon Dijon mustard
2 tablespoons fresh dill or chives, chopped
6 tablespoons grated Parmesan Reggiano cheese, freshly grated
100 grams of crumbled goat cheese (optional)
12 black olives
Preheat the oven to 400°F
Brush the peppers with a little olive oil
Place them in the oven on a baking sheet for 30 to 40 minutes until the skin forms bubbles
Remove from the oven, place in a container, and cover with plastic wrap for 30 minutes
Heat a large pot of water and add a pinch of salt over high heat until boiling
Prepare a bowl of ice water, with equal parts of ice and water
Cook the asparagus in boiling water for 2 to 4 minutes until tender
Shock them in the ice bath, then drain and pat dry
Set aside in the refrigerator
Peel the peppers under running water, cut them in half, removing seeds and centers, and slice into thin strips
Combine vinegar, onion, garlic, capers, salt, pepper, mustard, and dill in a bowl and whisk with olive oil
Arrange the asparagus on a plate
Top with roasted peppers, Parmesan Reggiano cheese, crumbled goat cheese (if using), and finish with black olives.
