Asparagus Salad With Roasted Peppers and Goat Chees

Name: Asparagus Salad With Roasted Peppers and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs medium asparagus, tough ends removed; 2 red bell peppers; 2 tablespoons white wine vinegar; 2 tablespoons capers, drained; 1 tablespoon Dijon mustard; 2 teaspoons chopped tarragon or 2 teaspoons dill; 1 garlic clove, very finely chopped; 12 small red onion, finely chopped; salt and pepper; ¼ cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; 2 ounces mild goat cheese; 12 kalamata olives, pitted and chopped; shavings parmigiano-reggiano cheese

Servings: persons

2 lbs medium asparagus, tough ends removed
2 red bell peppers
2 tablespoons white wine vinegar
2 tablespoons capers, drained
1 tablespoon Dijon mustard
2 teaspoons chopped tarragon or 2 teaspoons dill
1 garlic clove, very finely chopped
12 small red onion, finely chopped
salt and pepper
¼ cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 ounces mild goat cheese
12 kalamata olives, pitted and chopped
shavings parmigiano-reggiano cheese

1
In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes; transfer to a colander and refresh under cold water.
2
Drain and pat dry.
3
Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over.
4
Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes.
5
Peel the peppers and cut them into 1/4-inch-thick strips.
6
In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic and onion; season with salt and pepper.
7
Whisk in the olive oil.
8
Arrange the asparagus on a serving platter.
9
Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette.
10
Crumble the goat cheese on top.
11
Garnish with the chopped olives and the Parmigiano shavings and serve, passing the remaining vinaigrette at the table.
12
The recipe can be prepared through Step 3 up to 8 hours ahead.
13
Refrigerate the asparagus, peppers and vinaigrette separately.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs medium asparagus, tough ends removed, 2 red bell peppers, 2 tablespoons white wine vinegar, 2 tablespoons capers, drained, and more.

Yes, Asparagus Salad With Roasted Peppers and Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus Salad With Roasted Peppers and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions