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Asparagus and Roasted Pepper Salad

Russ Myers


This colorful luncheon salad with crunchy nuts is sure to please even the most discriminating taste.

★★★★★ 2 votes
4 servings
15 Min
7 Min
Stove Top


20 thin asparagus spears
one 12-oz. jar roasted peppers (preferably red and yellow mixed, drained)
2/3 C. toasted pecans, chopped
1/4 C. fresh basil leaves, chopped
1 1/2 Tbs. fresh lemon juice
1 tsp. sherry or wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 C. extra-virgin olive oil
1/4 lb. mixed salad greens


1Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus and cook two minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving. In a medium bowl, stir together peppers, pecans, and basil. In a small bowl, whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in oil to make dressing. To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus, then drizzle dressing over all.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom