Roasted Asparagus W/ Capicola And Grilled Peppers

• capicola
• basil leaves
• pecorino romano
• black olives
• roasted asparagus
• asparagus
• basil
• ice
• meat
• nut
• oil
• olive
• pepper
• roast
• tea

1. Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes. Immediately plunge into ice water to stop the cooking process and retain color and nutrients. Pat dry.
2. Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top. Add whole basil leaves and asparagus and roll up jellyroll fashion. Secure with toothpicks.
3. Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.
4. Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

basil, pecorino romano, black olives, asparagus, basil, meat, nut, oil, olive, pepper

Taken from www.yummly.com/recipe/Roasted-Asparagus-w_-Capicola-and-Grilled-Peppers-1692008 (may not work)