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

Becky Luigart-Stayner
Yield 6 servings
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

Nutrition Information

  • calories 51
  • caloriesfromfat 42 %
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.8 g
  • polyfat 0.2 g
  • protein 2.4 g
  • carbohydrate 4.7 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 212 mg
  • calcium 23 mg

How to Make It

  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.