Warm Asparagus Salad with Roasted Peppers, Black Beans & Fresh Mozza

[Sincerely-Food-Chef]

Ingredients

• 2 small bunches asparagus
• 1 avocado
• 2 (15 oz) cans black beans
• 1 small pkg fresh basil
• 1 (8 oz) pkg fresh mozzarella cheese
• 2 cloves garlic
• 2 limes
• 2 red bell peppers
• 2 shallots
• 2 yellow bell peppers
• black pepper
• extra virgin olive oil
• oregano, dried
• salt

Instructions

1. Preheat oven to 425°F.
2. Drain and rinse the beans in a colander; set aside to drain further.
   • 2 (15 oz) cans black beans
3. Wash and dry the fresh produce.
   • 2 red bell peppers
   • 2 yellow bell peppers
   • 2 small bunches asparagus
   • 1 avocado
   • 2 limes
   • 1 small pkg fresh basil
4. Cut peppers into large pieces and toss in a large bowl with oil, oregano, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast in the oven, until beginning to soften, about 10 minutes. Save bowl for use in the next step.
   • 4 tsp extra virgin olive oil
   • 1 tsp oregano
   • ½ tsp salt
   • ¼ tsp black pepper
5. Snap or cut off the woody ends of the asparagus. Place in the large bowl with additional oil and oregano; toss to coat and set aside.
   • 2 tsp extra virgin olive oil
   • ½ tsp oregano
6. Halve and pit the avocado. Slice into chunks while still in the skin, then scoop out into a blender. Juice lime into the blender.
7. Peel and mince garlic; add to the blender along with oil, salt, and pepper; purée until smooth, 30-60 seconds. Add water to thin out the dressing if necessary.
   • 2 cloves garlic
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
   • 2 tbsp water
8. Remove peppers from the oven and toss. Lay the asparagus on top of the peppers and return to the oven; roast until vegetables are tender, about 10 minutes.
9. Peel and thinly slice the shallots into rings.
   • 2 shallots
10. Cut mozzarella into bite sized pieces.
    • 1 (8 oz) pkg fresh mozzarella cheese
11. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
12. To serve, divide roasted peppers and asparagus between plates and top with beans, shallots, cheese, and basil; drizzle with dressing and enjoy!