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.