Roasted Pepper And Asparagus Crostini - cooking recipe

Ingredients

3 None red peppers, seeded and quartered
2 None yellow peppers, seeded and quartered
6 oz asparagus tips
8 slices rye bread
2 tbsp butter, softened
2-3 cloves garlic, peeled and crushed
None None Dressing
2 tsp Dijon mustard
1/2 cup red wine vinegar
2 tsp brown sugar
2 tbsp thyme, chopped

Preparation

Preheat broiler to medium high. Place peppers skin-side up on broiler tray for 12 minutes or until skins are blackened, checking frequently. Place in a plastic food bag and leave until cool enough to handle. Peel off skins.
Half-fill a frying pan with water and bring to a boil. Add asparagus tips and simmer for 3-4 minutes until just tender. Meanwhile, lightly toast the rye bread. Mix together the butter and garlic and spread over toast. Top with peppers and asparagus tips.
For the dressing, place ingredients in a small bowl, season to taste and whisk with a fork. Drizzle over toasts and serve immediately.