Roasted Asparagus with Capicola and Balsamic Grilled Peppers

Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives..

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Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes.  Immediately plunge into ice water to stop the cooking process and retain color and nutrients.  Pat dry.

Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top.  Add whole basil leaves and asparagus and roll up jellyroll fashion.  Secure with toothpicks.

Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking.  Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.

Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

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