Yay, it's asparagus season! Here's an easy recipe to highlight a favorite vegetable of mine. The sauce can be served over asparagus that is either chilled, hot or at room temperature. Recipe source unknown and contains only one or two minor adjustments on my part.
1SAUCE: Whisk together the mayonnaise, vinegar and Worcestershire sauce. Whisk in the olive oil in a slow and steady stream. Add salt and pepper to taste, and refrigerate for about 1 hour, if possible, to allow flavors to develop (may be prepared up to 24 hours ahead; bring to room temperature to serve).
*I added a teaspoon of the green peppercorn brine to the sauce and used slightly less white wine vinegar to compensate.
2Prepare the asparagus: You can roast, grill/pan grill, gently steam or lightly sautè the asparagus.
3Arrange the cooked asparagus on a serving platter. Spoon the sauce over the vegetables. Place the roasted red bell pepper chunks/strips on the sauce followed by the chopped green peppercorns. Finish with a light sprinkle of cracked black pepper and serve.