Fresh Asparagus Salad

¾ C. Asiago Peppercorn Dressing [Fresh Asparagus Salad]
2 Lbs. Fresh asparagus, ends trimmed and cut into 2-inch pieces
1 Small Red pepper, cut into thin 2-inch strips
1 Small Yellow pepper, cut into thin 2-inch strips
2 Tbsp. Capers, drained
1/3 C. Pitted olives, cut into slivers
½ C. Walnut pieces
  Salt to taste

Bring a medium pot of water to boil, add asparagus pieces and cook for 2 to 3 minutes.  It should be bright green and still crisp.  Drain and run under cold water to stop the cooking.  Pat asparagus dry with paper towels.  In a medium bowl, combine asparagus, pepper strips and Asiago Peppercorn Dressing and salt; toss to combine.  Arrange salad on a platter, sprinkle with capers, olives and walnuts.  Serve.  This salad is best served right away.

Recipe and photograph provided by T. Marzetti Company.