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Fresh Asparagus Salad

3/4 cup T. Marzetti Asiago Peppercorn Dressing
2 pounds 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 tablespoons capers, drained
1/3 cup pitted olives, cut into slivers
1/2 cup walnut pieces
Salt to taste

1. 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.
2. In a medium bowl, combine asparagus, pepper strips and Asiago Peppercorn Dressing and salt; toss to combine.
3. Arrange salad on a platter, sprinkle with capers, olives and walnuts. Serve. This salad is best served right away.

Makes 4 servings.

Recipe and photograph provided courtesy of T. Marzetti Company, member of The Association For Dressings and Sauces.