I've made this recipe probably 10 times now & I don't think I've ever made it the same twice. I love that it's flexible & guests ALWAYS love it & comment on how pretty it is. I always make it at Thanksgiving w/ 1 yellow & 1 orange bell pepper & at Christmad w/ 2 red. Also, the bell peppers should be sliced, in my opinion. Also, I roast the asparagus & bell peppers seperately, as the peppers are mush by the time the asparagus is done. About 20 min on the asparagus w/ only a couple tbl. Olive oil, turning once 1/2 way through. Then, remove asparagus from pan, add peppers & a drizzle more oil. Roast 10 min, turning once. I add the oil/juice liquid left in the bottom of the pan to the dressing as well. I'm always changing the dressing & it's always been good, so feel free to play w/ the ingrediants. Also, you can buy pre-packaged Honey-roasted sliced almonds & they are a fab sub for plain sliced. When serving a lg crowd, I will often double the asparagus, w/o doubling the rest of the ingrediants & the proportions actually seem to be better that way & there'll be enough for 15 ppl to have small portions.
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I've made this recipe probably 10 times now & I don't think I've ever made it the same twice....