YIELD: 12 servings 3 lbs. jumbo fresh asparagus, trimmed and blanched as needed olive oil as needed salt as needed freshly-ground pepper 11/2 cups roasted red bell peppers (if jarred, drain first) 1/4 cup sundried tomatoes, roughly chopped (oilpacked, drained) 4 slices baguette, cut 1-in. (2 ozs.) per piece, lightly toasted, torn 1/4 cup blanched, slivered and toasted almonds 2 cloves garlic, roughly chopped 1 Tbsp. white wine vinegar 1 Tbsp. parsley, chopped 1/4 tsp. salt 1/4 tsp. ...
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