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Cut or break woody ends off asparagus. In a large skillet, bring about 1/2 inch of water and 1 teaspoon of salt to a boil. Add asparagus, reduce heat to a simmer and cook 3-5 minutes or until bright green and still somewhat resistant when pierced with the tip of a sharp knife. Drain and place in a shallow presentation dish that is at least as long as the asparagus.
Place Fustini's vinegar in a bowl and slowly add the olive oil as you whisk to emulsify. Whisk in 1/2 teaspoon salt and pepper to taste. Add peppers, scallions and parsley and mix well. Pour over asparagus and allow to marinate at room temperature for at least 30 minutes.
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