Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Esparragos con Alcaparras) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.61 Kcal (145 kJ) | ||
| Calories from fat | 8.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 1% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 10% | |
| Sodium | 217.75mg | 9% | |
| Potassium | 188.95mg | 4% | |
| Total Carbs | 4.11g | 1% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 3.7mg | 21% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 34.22 Kcal (143 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 1% | |
|---|---|---|---|
| Cholesterol | 30.73mg | 10% | |
| Sodium | 215.27mg | 9% | |
| Potassium | 186.8mg | 4% | |
| Total Carbs | 4.07g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 3.7mg | 21% | |
| Calcium | 26.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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