2 asparagus bundles, cut into 2 inch length
2 red bell peppers, roasted, peeled, julienned
1 cup edamame
1 cup olive oil
1/3 cup red wine vinegar
1/2 red onion
salt and pepper
Fill 2 sauce pots with water, salt it to seawater taste, boil, blanch asparagus for 30 seconds, edamame for 1 minute, shock in ice water. Roast peppers on an open flame until skin is black, place in bowl covered with saran wrap.
Peel peppers, deseet, cut into 2 inch fine strips.
Combine vinegar, onion, oregano, oil in a blender, pulse until blended. Season with salt and pepper.
Combine peppers, asparagus, edamame, and coat with dressing.
Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08