Serves 4 to 6 as a first course
- 6 tablespoons extra-virgin olive oil
- 1 red bell pepper, cut into 1 by 1/4 inch pieces
- 1 pound asparagus, trimmed of tough ends and cut on bias into 1-inch pieces
- table salt and ground black pepper
- 1 medium shallot, sliced thin (about 1/4 cup)
- 4 teaspoons sherry vinegar
- 1 medium garlic clove, minced
- 1 bag of baby spinach
- 4 ounces goat cheese
Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.