1 lb Fresh Asparagus
2 TBSP Roasted Red Peppers
1 tsp Water
2 TBSP Burgundy Wine
Salt and Pepper
1/3 cup Burgundy Basil Vinaigrette Salad Dressing
Rinse asparagus.
Cut 1 inch from the tough root end of each spear and discard.
Place in microwave safe bowl.
Slice red peppers into 1/4 inch thin strips and set aside.
Add water and wine to asparagus.
Cover and microwave on HIGH 4-5 minutes.
Drain and place on serving plate.
Lay strips of red pepper on top of asparagus and drizzle dressing over the top.
Serve.
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