Fennel, Red Pepper, Chard & Asparagus Salad

4 organic red peppers3 bunches of asparagus3 bulbs fennel1 bunch chard chopped½ cup lemon juice2 cups extra virgin olive oilhandful of chervil -if you have- or parsley chopped finesea salt & fresh pepper if desiredRoast the red peppers on the stovetop, or, if you have a gas grill, grill them and place them in a bowl and cover with a plate so the skin peels off. Skin peppers, deseed and cut into strips.Sauté chopped chard for 2 minutes. Set aside.Cut the asparagus into 2 inch pieces (slice lengthwise if they are thick) and steam. Cool asparagus.Slice the fennel as thin as you can and add to peppers and asparagus and chard.Mix together the lemon juice and olive oil for dressing - Pour some of the dressing over the vegetables and greens and reserve the rest for a separate salad. Sprinkle with the chopped chervil or parsley.Image Credit:  Nick Saltmarsh