Lincolnshire asparagus and charred peppers salad
Serving size: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
Featured in:
June 2014
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
2 red and 2 yellow peppers
24 medium sized Lincolnshire asparagus
2 large red onions
1 tablespoon of chopped fresh tarragon
200ml Champagne vinegar
100ml extra virgin olive oil
1 teaspoon of English mustard
16 cherry tomatoes
Salt
Pepper
Featured in:
June 2014
METHOD
Place the peppers directly on a burner on low flame and keep turning them every 20-30 seconds until all the skin is charred, place them in a plastic bag and let cool down before peeling.
Roughly chop the red onions and place in a deep based pan with the vinegar and 100ml water. Cook on medium heat until most of the liquid has evaporated, then set aside to cool down.
In a bowl mix the oil, tarragon and mustard, add the red peppers and refrigerate for 1 hour.
Before serving take the peppers out of the fridge, cook the asparagus in salted boiling water for 3 minutes, drain and add to the peppers.
Serve with wedges of cherry tomato and pickled red onion.
Archives
Never miss a copy!
Big savings when you take out a subscription.
What’s On: Matt Forde – Defying Calamity. 29th April, New Theatre Royal Lincoln.![]()
![]()
With a huge talent for impressions of government figures, and a willingness to confront his own experience with cancer in recent years, expect an incisive, hilarious and moving show tackling issues that affect us all.![]()
![]()
Each month, you can discover fantastic events taking place across the county in our Diary pages. Pick your copy in shops, or subscribe at www.lincolnshirelife.co.uk/product/lincolnshire-life-april-2026-digital-copy today for delivery to your door.