Grilled Asparagus and Bell Pepper Salad
With a refreshing hint of mustard
10min
131kcal
276mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Remove the hard base (2 cm / 0.8 in.) from each asparagus spear and lightly coat in the olive oil. Cut the bell peppers in half.
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Pre-heat a grill on high for 2 minutes. Place the bell peppers onto the grill and grill on one side for 4 minutes, turn over and grill for an additional 2 minutes. Cut into bite-sized pieces.
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Grill the asparagus spears on one side for 5 to 6 minutes, turn over and grill for an additional 2 to 3 minutes. Cut into bite-sized pieces, combine with (2) and dress with (A).
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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