Chilled Asparagus with Sweet Peppers a..

Cooking Instructions

1) To prepare peppers: If time allows, roast and peel peppers as directed on page 113 [see below]. Seed and slice each pepper into thin strips and place in a small bowl. Add olive oil to coat well along with garlic and a generous amount of freshly ground black pepper. Set aside.

2) To assemble and serve: Lay 9 thin or 6 thick blanched asparagus spears on individual serving plates with the tips facing in the same direction. Stir vinaigrette and ladle some over the asparagus. Lay some of the pepper strips on top along with a few garbanzo beans. Ladle on a bit more dressing, top with some flaked tuna and, if desired, scatter some capers over top. Serve and pass additional dressing at the table along with some balsamic vinegar to drizzle on top. Be sure to have a reliable peppermill at the table.

Wine Pairing(s)

Aldo Conterno 'Bussia' Barolo

Ceretto Bricco Rocche Barolo

Reinhold Haart Riesling Auslese 'Goldtropfchen'

Conterno Fantino Barolo Parussi

Caliterra Chardonnay

Selbach Oster Riesling Kabinett

Conti Contini Sangiovese

Rocca delle Macie Chianti Classico

Ca Rome di Romano Marengo Barbaresco

Antica Torre Barbaresco