Date: Sat, 5 Apr 1997 23:36:26 -0800
From: email@example.com (Michael & Laura)
Asparagus with roasted red pepper.
2 red peppers
2 pounds asparagus
2 tbsp of balsamic vinegar
1 tsp grainy mustard
Slice red peppers into big bits and grill until skin is blistered and they
are soft. Remove skin, and slice finely when cool. Microwave or steam
asparagus until tender. Marinate in dressing and chill.