1 lb asparagus
salt to taste
1 red bell pepper
1 yellow bell pepper
1 bunch Italian parsley chopped
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
salt and pepper to taste
extra virgin olive oil
Parmesan cheese freshly shaved
Snap off tough ends of asparagus and peel any tough stems. Simmer in salted water for 4 minutes, or until tender-crisp. Plunge spears into ice water to stop the cooking. Drain.
Roast the peppers until charred on all sides. Place in a paper bag and let stand for 10 minutes. Remove the skins and seed the peppers over a bowl, reserving any juices. Chop the peppers and combine with reserved juices, parsley, vinegar and mustard. Whisk in 1 cup olive oil and season with salt and pepper.
Brush asparagus lightly with olive oil and season with salt & pepper. Grill until heated through. Remove to a serving plate. Spoon the pepper vinaigrette over the asparagus and top with shaves of Parmesan cheese.
Notes: Serve leftover pepper vinaigrette with pasta for a light summer meal.