Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras)

By janicecraig

Ingredients

• 2 tablespoons chopped fresh parsley, divided
• 1 tablespoon chopped shallots
• 1/2 teaspoon kosher salt
• 1 garlic clove, minced
• 2 tablespoons chopped roasted piquillo peppers
• 2 tablespoons chopped seeded peeled plum tomato
• 1 tablespoon white wine vinegar
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 1 pound asparagus spears, steamed and cooled
• 1 hard-cooked large egg
• 1 1/2 teaspoons capers

Preparation

Step 1

Preparation

Place 1 tablespoon parsley, shallots, salt, and garlic in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Stir in piquillo peppers and tomato. Add vinegar, oil, mustard, and black pepper; stir well to combine. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon. Place asparagus on a serving platter.

Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus.

Place 1 tablespoon parsley, shallots, salt, and garlic in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Stir in piquillo peppers and tomato. Add vinegar, oil, mustard, and black pepper; stir well to combine. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon. Place asparagus on a serving platter.

Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus.