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Grilled Asparagus With Bell Peppers
Asparagus are abundant in Springtime and this dish is a great lightweight pairing with any meaty main course. You can use any quality EVOO but we suggest Mezzatta. Makes 4 servings

1 lb fresh asparagus
1 cup Mezzatta Roasted Yellow and Red Bell Peppers, sliced
1/2 red onion, diced
2 tablespoons Mezzatta Imported Capers, drained
1/4 cup fresh lemon juice
1/2 cup Mezzatta Extra Virgin Olive Oil
salt and pepper to taste

Trim asparagus. Place on a hot grill. Brush lightly with Mezzatta Extra Virgin Olive Oil. Grill until wilted.

Meanwhile, saute onion in remaining olive oil, add Mezzatta Roasted Yellow and Red Bell Peppers and Mezzatta Imported Capers. Add lemon juice, salt and pepper to taste. Arrange asparagus on a platter, top with peppers and capers. Serve hot or cold.

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