Asparagus Salad With Roasted Peppers And Goat Cheese

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2 pounds medium asparagus, tough ends removed

2 red bell peppers

2 tablespoons white wine vinegar

2 tablespoons capers, drained

1 tablespoon Dijon mustard

2 teaspoons chopped tarragon or dill

1 garlic clove, very finely chopped

1/2 small red onion, finely chopped

Salt and freshly ground pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 ounces soft mild goat cheese

12 Niçoise or Calamata olives, pitted and chopped

Shavings of Parmigiano-Reggiano cheese (optional)

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