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1
Set your oven on broil.
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2
If you don't have a broil setting, then set your oven for maximum temperature.
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3
Place a large pan of water to boil.
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4
Put the peppers onto a baking sheet.
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5
Once the oven is at broil temperature put your peppers in the oven.
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6
Be sure to leave the oven door open slightly, if you are broiling, so you don't overcook!
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7
Now the water should be boiling.
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8
Put your asparagus in the water and set your timer for two minutes.
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9
Check the peppers, once they are burnt (yes, burnt) over most of the topside, then you take them out and turn them to roast on the other side.
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10
Repeat this until the whole outside of the pepper is mostly burnt.
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11
Remember it doesn't have to completely burnt, just burnt over 75% of a side.
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12
If you are baking, you'll turn them only if the topside is not browning well enough, the pan side might burn first due to the metal pan.
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13
When the asparagus is done, put them in a strainer and immediately run them under cold water to cool them and stop the cooking process.
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14
Set aside.
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15
When the peppers are done, place them in an ice bath and let cool.
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16
When the peppers are cooled, you peel off the outside, burnt layer and cut them into long strips about an inch wide, making sure to wash off any seeds.
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17
Put the asparagus and pepper strips into a bowl and pour the vinaigrette overtop.
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18
Cover and set the dish in the refrigerator to marinate at least 3 hours, 12 hours is preferable.
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19
When you are ready to serve the appetizer, take your dish out and arrange the peppers in a fan pattern.
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20
Then arrange the asparagus overtop in a similarly.
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21
Put the onions and capers in little piles towards the top of the plate.
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22
Sprinkle liberally with the cheese, as much as is preferred, and garnish with a sprig of basil or mint leaf.
