Asparagus And Red Pepper Salad With Cannellini Cream

Directions

1. Use a zester to remove long strips of zest from the lemon. (Or possibly remove with a vegetable peeler and cut into thin strips.) Set aside. Squeeze the juice from the lemon into a small bowl; you should have at least 3 Tbsp.. Mix 1 Tbsp. lemon juice with the extra virgin olive oil.
2. Turn on the broiler. Place the asparagus on a baking sheet and brush with the lemon-oil mix. Place the peppers shiny sides up on the same baking sheet.
3. Broil for 10 to 15 min or possibly till the peppers are charred and blistered in places, and the asparagus is tender and flecked with brown.
4. When the peppers are cold sufficient to handle, remove the charred skin. Cut the flesh into thick ribbons and set aside.
5. Process the beans, garlic, 1 Tbsp. lemon juice, 4 Tbsp. water and the pepper in a food processor or possibly blender till smooth and creamy, adding more water if needed for the desired consistency.
6. In a small bowl, whisk together the Dijon mustard, balsamic vinegar, honey and the remaining 1 Tbsp. of lemon juice. (Or possibly shake vigorously in a screw-top jar.)
7. Arrange the spinach leaves on two plates. Spoon about 2 Tbsp. of the bean cream over the leaves. Layer the red pepper strips, asparagus and remaining cannellini cream on top. Drizzle the dressing over the top, scatter with lemon zest shreds and add in black pepper to taste.
8. Makes 2 generous servings.