How to Cook Asparagus

10. Asparagus and Sweet Peppers

Preheat the oven to 425-degrees, and cut the ends off 1-pound of asparagus spears. Cut the spears into 1-inch sections. Remove stems from 10-ounces of mini sweet peppers. Combine the asparagus and peppers in a large bowl with 1.5-Tbsp of extra virgin olive oil. Brush a baking sheet with olive oil, and spread the vegetables in a thin layer over the sheet. Roast the vegetables in the oven for 20-minutes until asparagus is tender and peppers are soft and starting to blacken. Remove the vegetables from the oven, and toss them in the mixing bowl with 1.5-tsp of Dijon mustard and 1.5-tsp of white wine vinegar. Add salt and pepper to taste, then serve chilled or at room temperature. Sweet chili or mini bell peppers work well in this recipe, and a few habanero or jalapeno peppers add spice. Cherry tomatoes and cucumbers are also good additions.