Marinated Asparagus Salad Print Email

Makes a great appetizer, first course or side salad.

1 bunch fresh asparagus spears
2 small ripe tomatoes
4-6 oz fresh crimini mushrooms, sliced
3-4 oz Roasted yellow peppers
¼ of a small sweet or red onion
cured olives
Italian, Balsamic, French or Greek Vinaigrette
Fresh herbs, pepper, and cheese to complement

Blanch asparagus and shock in ice water to chill quickly. Wedge tomato, slice mushrooms, cut peppers into strips, and thinly sliver onion. Toss asparagus, tomato, pepper strips, and onion in vinaigrette arrange attractively on a serving plate, reserve remaining marinade. Cover and rest for 2-4 hours at room temperature, or as long as overnight in refrigerator.

Serve chilled or at room temperature drizzled with reserved marinade and decorated with olives, fresh herbs, and fresh ground pepper. Great with a full flavored cheese (such as curls of Parmigiano Reggiano) and a crusty loaf of bread. – Chef Mick Rosacci, -