Asparagus and Red Pepper Salad

24 asparagus spears, trimmed
1 medium red pepper, sliced
2 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
salt and pepper
water

1. Bring water to a boil in a large pot and quickly blanch the asparagus.
2. Drain and transfer the asparagus to cold water to prevent further cooking.
3. Meanwhile, combine vinegar and oil to make a simple vinaigrette.
4. Arrange on a platter with red pepper slices and drizzle with vinaigrette.
5. Season with salt and pepper and serve chilled.

Makes 4 servings