84 Aspargus Salad Kevin Kraditor, May 15, 2003 Please forgive the tardiness of this response.  Sherri and I brought an asparagus salad with red bell peppers, shallot, and goat cheese in a sherry vinaigrette.  The recipe is based on a spinach and asparagus salad recipe that Sherri found and I modified.  My version is included below. I don’t know if any of you remember, but about this time last year I wrote about the Rabbit Etouffee that we brought to an outdoor potluck.  Anyway, it is one of my fondest food memories, and we’re going to try to repeat this weekend (join the North District Hoodlums if you think you might enjoy of day of hard work on the Appalachian Trail, and then stay for dinner and spend the night under the stars;  Information is available at http://www.patc.net/volunteer/trails/hoodlums/meet.html). Asparagus salad with red bell peppers, shallot, and goat cheese in a sherry vinaigrette Main Ingredients: 1. fresh asparagus chopped into one inch pieces on the diagonal 2. red bell peppers chopped into 1 by 1/4-inch pieces 3. very thinly sliced shallot 4. Chevre, or your favorite deviation, cut into little pieces (too precise?) 4. EVOO, sherry and/or sherry vinegar, some Dijon and a squeeze of lemon if you like, tarragon, salt & pepper for the dressing. In a large skillet, sautee the red bell peppers in EVOO over a med-high flame for a couple minutes, throw in the asparagus, cook one minute more. Add the shallot, season with salt & pepper, and just as the shallot begins to carmalize a little bit, maybe 2 to 3 minutes, take it off the heat.  Let cool. Add the goat cheese and dressing to the cooled vegetables, and toss. Garnished with several tarragaon springs.