Roasted Asparagus and Bell Pepper Salad

• 1 14 lbs asparagus spears
• 3 medium red bell peppers, roasted and peeled
• 2 hard-boiled eggs, peeled and sliced
• fresh chervil (my addition)
• 2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
• 12 cup extra virgin olive oil
• salt, to taste
• cracked black pepper, to taste

1. Preheat oven to BROIL.
2. ROASTING THE BELL PEPPERS AND ASPARAGUS: Roast the whole bell peppers under the broiler for about 8 minutes.
3. Turn over occasionally to broil evenly.
4. Now add the asparagus spears.
5. Continue to broil the peppers until the skin is black but not charred.
6. Keep turning the asparagus spears to evenly broil.
7. *Watch* broiling process carefully!
8. (The asparagus spears will take about 8 minutes to broil, the bell peppers 15 minutes approximately.
9. ).
10. Remove asparagus spears from oven and set aside.
11. Remove bell peppers to a bowl and cover with a lid.
12. Allow to "sweat" for 10-15 minutes or until the skin peels off easily.
13. Once cool enough to handle, core bell peppers and remove skin, stems and any membrane.
14. Cut bell peppers into long strips.
15. Cut asparagus spears into 3" pieces.
16. Arrange the asparagus spears and bell peppers on a serving platter.
17. Whisk together the vinaigrette and spoon over the vegetables.
18. (Vinaigrette can be prepared several hours in advance if you wish.
19. ).
20. Garnish with the hard boiled egg slices and fresh chervil.
21. Cover and refrigerate 1 hour or can be served immediately.

red bell peppers, eggs, fresh chervil, red wine vinegar, extra virgin olive oil, salt, cracked black pepper

Taken from www.food.com/recipe/roasted-asparagus-and-bell-pepper-salad-223220 (may not work)