Categories: Vegetables- Asparagus

Ingredients

• 1 large red bell pepper
• 1 1/2 lb. asparagus
• 2 Tbsp. lime juice freshly squeezed
• 2 Tbsp. lemon juice, freshly squeezed
• 1 apple, cored and sliced into thin wedges
• 1/2 lb. jicama
• 1 tsp. chili powder
• 1/4 tsp. salt
• Several grinds fresh black pepper

Directions

1. Put the red bell pepper in a cookie sheet and place it under a broiler set on high. Turn as it blackens. Remove from oven and place in a paper bag to steam.

2. When cool enough to handle, peel off the charred skin, remove the seeds and stem and cut into 1-inch strips.

3. Rinse asparagus spears and snap off the tough stem. Cut into 2-inch pieces and steam on a steamer rack in a saucepan for 6 minutes or until just tender. Rinse with cold water and drain. Toss with red pepper strips and set aside.

4. Combine the lime and lemon juices in a medium bowl. Add the apple wedges and toss. peel the jicama and cut into thin strips. Add to apple mixture and toss. Arrange apple wedges and jicama strips around the edge of a platter, reserving juices. Add the asparagus and pepper strips and toss. Spoon into the platter’s center.

5. Combine remaining spices in a small bowl and sprinkle over platter.

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