A simple springtime salad of fresh asparagus and red and yellow bell pepper strips tossed in an asiago peppercorn dressing and garnished with capers, olives and walnuts. This salad is best served right away.

Fresh Asparagus Salad

3/4 cup T. Marzetti Asiago Peppercorn Dressing
2 pounds fresh asparagus, ends trimmed and cut into 2-inch pieces
1 small red bell pepper, cut into thin 2-inch strips
1 small yellow bell pepper, cut into thin 2-inch strips
2 tablespoons capers, drained
1/3 cup pitted olives, cut into slivers
1/2 cup walnut pieces
Salt to taste

1. Bring a medium pot of water to boil, add asparagus pieces and cook for 2 to 3 minutes. It should be bright green and still crisp. Drain and run under cold water to stop the cooking. Pat asparagus dry with paper towels.
2. In a medium bowl, combine asparagus, pepper strips and Asiago Peppercorn Dressing and salt; toss to combine.
3. Arrange salad on a platter, sprinkle with capers, olives and walnuts. Serve immediately.

Makes 4 servings.

Recipe and photograph provided courtesy of T. Marzetti Company, member of The Association For Dressings and Sauces.