Warm Asparagus Salad with Roasted Peppers, Black Beans & Fresh Mozza

Directions

1. Preheat the oven to 425°F to start the roasting process.
2. Rinse and drain the black beans in a colander, then set them aside to drain further.
3. Wash all produce and pat dry.
4. Cut the peppers into large pieces, then toss them with oil, oregano, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer and roast until they’re starting to soften, about 10 minutes. Save the bowl for later use.
5. Snap off the woody ends of the asparagus, then toss in the same bowl with a bit more oil and oregano to coat.
6. Halve the avocado and remove the pit; score the flesh in the skin and scoop into a blender. Squeeze in the lime juice.
7. Add minced garlic, a splash of oil, salt, and pepper to the blender and purée until smooth, 30–60 seconds. Thin with water if needed.
8. Take the peppers out of the oven, toss them, and lay the asparagus on top of them. Return to the oven and roast until everything is tender, about 10 more minutes.
9. Thinly slice the shallot into rings.
10. Cut the mozzarella into bite-sized pieces.
11. Remove basil leaves from the stems, roll the leaves together, and slice into thin ribbons.
12. To serve, divide the roasted peppers and asparagus between plates. Top with the beans, shallots, mozzarella, and basil, then drizzle with the prepared dressing and serve.