- 1 pound asparagus, 1 inch trimmed off the bottom and peeled
- 1/2 cup roasted red peppers from the jar
- 2 tablespoons olive oil
- 1/4 cup chopped flat leaf parsley
- Salt and freshly ground black pepper
Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.