1 tbsp. olive oil
3 leeks, trimmed, rinsed, and thinly sliced
1 lg. yellow bell pepper, seeded and chopped
1/2 lb. plum tomatoes, seeded and chopped
2 tbsp. cider vinegar
2 tbsp. fresh parsley, chopped
1/4 tsp. cayenne pepper
Salt and pepper to taste
3 lbs. steamed asparagus

Heat oil in a large skillet over medium heat. Add the leeks and the bell pepper. Saute for 3 minutes until vegetables are softened. Add tomatoes and cook 1 minute. Remove from heat. Arrange asparagus on serving platter. Spoon sauce on top. Serve immediately.

Makes 12 servings.