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Grilled Asparagus and Peppers in Romaine Boat
Salad Ingredients
- Medium size asparagus
- 3 spears per person
- Red, orange and/or yellow
- bell peppers
- Romaine lettuce leaves,
- 1 per person
- Parmesan cheese, shaved
- Balsamic vinegar
- Olive oil
- Sea salt
- Black pepper, fresh ground
- 1 large clove of garlic
Break tough ends off of asparagus where they naturally want to break.
Cut curved ends off of peppers and reserve for another use. This allows for more even cooking on the grill. Remove core and seeds. Slice each pepper into 6 or 8 lengths.
Brush both asparagus and peppers generously with olive oil and crushed garlic. Grill on barbeque or under broiler, turning frequently, until slightly limp, about 8 – 10 minutes for asparagus and 15 – 20 minutes for peppers. Cool vegetables at room temperature.
Remove skin from peppers (or not) and cut again so that strips are about 1/2″ wide.
Drizzle about 1 tsp olive oil (Remember, the vegetables are already coated so you don’t need much.) and 1 tsp balsamic vinegar onto plates. Place 3 spears of asparagus and about 4 strips of peppers into each whole, washed and dried lettuce leaf from the center of the head. It’s meant to be eaten. You want to choose the nicest leaves that are crisp and green.
Sprinkle with sea salt and a pinch of fresh ground pepper. Shave a few slivers of fresh parmesan onto salad.