Asparagus with Red Pepper Vinaigrette


Spoon the leftover dressing over steamed broccoli, or toss with a crisp green salad. Bottled roasted peppers that are deep red have the best flavor.

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  1. 1 1/4 pounds asparagus, trimmed
  2. 1/2 cup olive oil
  3. 3 tablespoons red wine vinegar
  4. 2 tablespoons coarsely chopped drained bottled roasted red bell pepper (pimiento)
  5. 1 garlic clove, smashed
  6. 1/2 teaspoon Dijon mustard
  7. 3/4 teaspoon minced fresh thyme
  8. Pinch of sugar
  9. Salt and freshly ground pepper
  1. In a skillet of boiling, salted water, cook the asparagus over high heat until just tender, about 3 minutes. Drain well and transfer to 4 plates.
  2. In a blender or mini-processor, combine the oil, vinegar, red pepper, garlic, mustard, thyme, sugar and salt and pepper; blend until smooth. Drizzle a third of the dressing over the asparagus and serve.