Asparagus with Red Pepper
 1 1/2 c. asparagus (1/2 lb)
 1 med red bell pepper
 1 t minced garlic
 1 t balsamic vinegar
 salt and pepper
 Break off (do not cut) the woody portion of the stem.  If you bend
 fresh asparagus it will automatically snap at the end of the tender
 portion.  Snap the tender end into 1 pieces, place in a steamer for 15
 minutes until tender yet slightly firm.  Rinse and cool with cold
 Roast red pepper in 500 degree oven for 20-30 minutes, turning
 occasionally.  Remove from oven.  Place in bowl and cover with foil for
 30 minutes.  Peel off skin and remove seeds.  Slice into julienned
 Mix dressing ingregiends and toss with asparagus and red pepper.  Serve
 at room temperature.
 Keeps several days in the fridge.