Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Esparragos con Alcaparras) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you don't have a mortar and pestle to grind the garlic paste, you can always use a small heavy bowl and the back of a wooden spoon. A food processor works, too; be sure to scrape the sides down halfway through processing, and process again to achieve a smooth paste. If you can't find piquillo peppers, you can substitute roasted red peppers. Steam the asparagus and combine the ingredients for the dressing a day ahead; store them separately in the refrigerator. 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 |
Directions:
1. 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.
2. 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.
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