It's asparagus season!  Here is a great way to enjoy these iconic vegetables.

2 bell peppers
1/3 cup virgin olive oil
1 clove garlic, crushed
2 or 3 Tbsp lemon juice
2 Tbsp pine nuts
2 Tbsp chopped basil
12 oz fresh asparagus
Your favorite olives!

Blister the skin of the bell peppers over the stove and place in plastic bag to sweat.  After 8 minutes or so take out of the bag and peel the skin off and remove the seeds.  Then dice.
     Combine the garlic, basil, lemon juice and olive oil in a food processor or blender to make a dressing.  Then toss in the bell peppers and stir. Season to taste.
     Take both ends of the asparagus and gently pull down to snap off the woody ends.  Boil in lightly salted water for 3-4 minutes or until just fork tender.  Then drain and place in ice bath.  Drain again and transfer to serving dish.  Add dressing and top with your favorite kind of olives.

Eat Well,
Coach Daniel Riehn

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