INGREADIENT

• 3 medium sweet red peppers
• 3 pounds fresh asparagus, trimmed
• 1/2 cup minced shallots
• 1/3 cup white balsamic vinegar
• 2 tablespoons grated orange zest
• 2 tablespoons minced fresh tarragon
• 1 tablespoon honey
• 1 teaspoon sea salt
• 1/4 teaspoon pepper
• 2/3 cup walnut or olive oil

Direction

1. Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
2. Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves.
3. Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.