Ingredients

1/4 cup olive oil
2 tablespoons white wine
2 tablespoons green pepper sauce
1/2 teaspoon salt
2 bunches asparagus, cut into 2-inch pieces
1 large leek, sliced
1 cup mushrooms, sliced
1 yellow, orange or red bell pepper, cut into thin strips
2 tablespoons shaved Parmesan or Pecorino cheese

Directions

Preheat oven to 425 F.

Combine olive oil, white wine, green pepper sauce and salt in cup.

Combine asparagus, leek, mushrooms, bell pepper and 1/2 olive oil mixture in large roasting pan; toss to mix well. Roast vegetables 20 minutes or until tender, stirring occasionally. Remove from oven; toss with remaining olive oil mixture. Best served immediately, warm; but at room temperature is also fine, as desired. Makes 6 servings.