Chilled Asparagus With Marinated Roast
8-quart blanching pot with built-in strainer (optional)
Kitchen twine for asparagus
Ingredients
* 4 Roasted Bell Peppers: 2 red and 2 yellow, skinned, seeded and sliced
(see video)
* Garlic Confit (see video) or extra-virgin olive oil, as needed
* 2 cloves garlic, minced
* Freshly ground black pepper to taste
* Capers, drained (a few tablespoons)
* Chiffonade of Fresh Basil (see video)
* 1/3 cup Pitted Kalamata Olives, sliced (see video)
* 1 small red onion, sliced into thin strips
* Balsamic vinegar to taste
* 2 1/2 to 3 pounds tender young asparagus blanched and chilled (see instructions that follow)
* My Favorite Scallion Vinaigrette (following)
* 1 can (10.5 ounces) garbanzo beans (chickpeas), rinsed and well drained
* 4 cans (6 1/8 ounces each) Italian chunk light tuna (packed in olive oil), drained and flaked with a fork (not mashed)
* 1/3 cup additional drained capers (optional)
* My Favorite Scallion Vinaigrette
Yield: about 2 1/2 cups
Keep any leftovers refrigerated in a tightly covered jar to be used for up to 3 days.
Ingredients
* 1 cup regular olive oil (not extra-virgin)
* 1/2 cup red wine vinegar
* 1 rounded tablespoon Dijon mustard
* 1 teaspoon salt (or less)
* Generous twist freshly ground black pepper
* 1/2 cup minced scallions (green onions), trimmed white parts and 1 1/2 to 2 inches of the tender green
* 2 cloves garlic, minced
* 1 teaspoon crumbled dried oregano (optional)
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