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1
Use a zester to remove long strips of zest from the lemon.
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2
(Or possibly remove with a vegetable peeler and cut into thin strips.)
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3
Set aside.
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4
Squeeze the juice from the lemon into a small bowl; you should have at least 3 Tbsp..
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5
Mix 1 Tbsp.
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6
lemon juice with the extra virgin olive oil.
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7
Turn on the broiler.
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8
Place the asparagus on a baking sheet and brush with the lemon-oil mix.
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9
Place the peppers shiny sides up on the same baking sheet.
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10
Broil for 10 to 15 min or possibly till the peppers are charred and blistered in places, and the asparagus is tender and flecked with brown.
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11
When the peppers are cold sufficient to handle, remove the charred skin.
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12
Cut the flesh into thick ribbons and set aside.
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13
Process the beans, garlic, 1 Tbsp.
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14
lemon juice, 4 Tbsp.
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15
water and the pepper in a food processor or possibly blender till smooth and creamy, adding more water if needed for the desired consistency.
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16
In a small bowl, whisk together the Dijon mustard, balsamic vinegar, honey and the remaining 1 Tbsp.
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17
of lemon juice.
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18
(Or possibly shake vigorously in a screw-top jar.)
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19
Arrange the spinach leaves on two plates.
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20
Spoon about 2 Tbsp.
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21
of the bean cream over the leaves.
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22
Layer the red pepper strips, asparagus and remaining cannellini cream on top.
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23
Drizzle the dressing over the top, scatter with lemon zest shreds and add in black pepper to taste.
