2 roasted red bell peppers
2 garlic cloves, chopped
2 tablespoons fresh oregano
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/3 cup olive oil
1 lb. fresh asparagus
1/2 cup (2 oz.) crumbled soft goat cheese
For the red pepper dressing, in a blender combine bell peppers, garlic, oregano, lemon juice, and salt. Cover and blend until smooth. While blender is running, add olive oil in a steady stream. Set aside.
Break off tough ends of asparagus and discard. Use a vegetable peeler and peel asparagus from just below the flowering top to the end, if desired.
Fill a skillet with water and bring to a boil over high heat; then add the asparagus. Cook for 5 minutes or until tender. Drain and run the asparagus under cold water to stop the cooking process.
Arrange the asparagus on a platter or divide equally among 4 plates.
Drizzle each serving with about 1/4 cup dressing and sprinkle with goat cheese.
Pepper dressing can be prepared up to 24 hours ahead of time. Cover, refrigerate, then warm to room temperature before serving. Try also serving over cooked grains or pasta for a delicious vegetarian dish.