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INGREDIENTS:  (four servings)

• 1 1/2 cups asparagus

• 1 medium red pepper

• 1 teaspoon freshly minced garlic

• 1 teaspoon balsamic vinegar

• Salt

• Pepper

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METHOD:

1. Remove the hard bottom stem of the asparagus and slice the rest of the stalk into approximately 1-inch pieces.

2. Blanch the asparagus and put into ice-cold water to stop it from cooking further. Drain and set aside.

3. Roast the red pepper in a 500 degree oven for 20 to 30 minutes, turning occasionally.

4. When the skin has darkened and blistered, remove the pepper from the oven.

5. Transfer it to a bowl and cover with aluminum foil.

6. Let it cool for 30 minutes, then peel off the skin and seed the pepper.

7. Slice into julienne strips and toss 1/2 cup roasted pepper with the garlic and vinegar.

8. Let marinate for a few minutes then toss the peppers with the asparagus.

9. Add salt and pepper to taste and serve.