Asparagus Red Pepper

Asparagus with Red Pepper

1 1/2 c. asparagus (1/2 lb)
1 med red bell pepper

Dressing:
1 t minced garlic
1 t balsamic vinegar
salt and pepper

Break off (do not cut) the woody portion of the stem. If you bend
fresh asparagus it will automatically snap at the end of the tender
portion. Snap the tender end into 1" pieces, place in a steamer for 15
minutes until tender yet slightly firm. Rinse and cool with cold
water.

Roast red pepper in 500 degree oven for 20-30 minutes, turning
occasionally. Remove from oven. Place in bowl and cover with foil for
30 minutes. Peel off skin and remove seeds. Slice into julienned
strips.

Mix dressing ingregiends and toss with asparagus and red pepper. Serve
at room temperature.

Keeps several days in the fridge.