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Roasted Asparagus and Bell Pepper Salad

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“In my corner of the world, asparagus is in season and I always look forward to its arrival and recipes for cooking with it. Here's an asparagus salad with a simple vinaigrette in which I chose to roast both the asparagus and bell pepper. From Williams Sonoma as printed in our local newspaper.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to BROIL.
  2. ROASTING THE BELL PEPPERS AND ASPARAGUS: Roast the whole bell peppers under the broiler for about 8 minutes. Turn over occasionally to broil evenly.
  3. Now add the asparagus spears. Continue to broil the peppers until the skin is black but not charred. Keep turning the asparagus spears to evenly broil. *Watch* broiling process carefully! (The asparagus spears will take about 8 minutes to broil, the bell peppers 15 minutes approximately.).
  4. Remove asparagus spears from oven and set aside. Remove bell peppers to a bowl and cover with a lid. Allow to "sweat" for 10-15 minutes or until the skin peels off easily.
  5. Once cool enough to handle, core bell peppers and remove skin, stems and any membrane.
  6. Cut bell peppers into long strips. Cut asparagus spears into 3" pieces.
  7. Arrange the asparagus spears and bell peppers on a serving platter.
  8. Whisk together the vinaigrette and spoon over the vegetables. (Vinaigrette can be prepared several hours in advance if you wish.).
  9. Garnish with the hard boiled egg slices and fresh chervil.
  10. Cover and refrigerate 1 hour or can be served immediately.

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