ASPARAGUS BUNDLES

1 pound fresh asparagus, trimmed
1/2 roasted red pepper, cut into 1/4-inch-thick strips
4 whole fresh chives
FOR THE DRESSING:
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large skillet, combine asparagus and enough water to cover. Bring to a boil over high heat. Reduce heat to medium; simmer, turning occasionally, until tender, about 6 minutes. Drain. Cool slightly.

MEANWHILE, PREPARE DRESSING:
In a small bowl, combine vinegar, oil, lemon juice, lemon peel, salt, and pepper Mix well.

Divide asparagus into 4 equal bundles. Place a red pepper strip on top of each bundle. Tie each bundle with a chive. Place asparagus bundles on a serving platter. Drizzle dressing over top. Chill completely before serving.

Servings: 4