Asparagus and Red Pepper Salad

This is one of my favorite side dishes to take to picnics and summer gatherings because it is delicious, nutritious, colorful (yes it matters) and I can make it ahead.

2 bunches of asparagus - ends trimmed, boil, then chop to 1 inch
2 sweet red peppers - chopped to 1 inch
extra virgin olive oil - to taste
white balsamic vinegar - to taste
sea salt - to taste
pepper - to taste
garlic salt - to taste

Cut the stalks off the asparagus and boil the rest al dente and immediately rinse in cold water to stop the cooking process. You want the asparagus to be firm. Chop into 1-inch pieces.

Slice 2 red peppers into 1-inch pieces as well. 

Place the cut asparagus and peppers in a big bowl.

Add the olive oil, balsamic vinegar, salt, pepper and garlic salt to the vegetables. Sorry, I don't measure it -- just do it to taste. (Sometimes I throw in some pine-nuts when I am serving it.)

Time-saver ... or, you can use Garlic Expressions in place of the liquids and spices. 

Chill in the fridge for an hour and serve. Or, make it ahead and it keeps well for 2 or 3 days in the fridge. Severs 6-8 people.