Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives.. 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 … Continue reading Roasted Asparagus with Capicola and Balsamic Grilled Peppers