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.
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
How to Make It
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.
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This recipe was amazinging good. Using the motar & pestle was worth the little bit of extra time, but the taste was so yummy. Husband said the sauce would also be good on pasta salad, think I'll give that one a try.
Wonderful -- great flavor! This is definitely a keeper. I oven roasted the asparagus at 400 degrees for 10 mins. The only change was not to garnish with chopped hard-boil egg. The piquillo peppers have a little different flavor than regular roasted red peppers and are worth searching for -- you can find them at Trader Joe's. I served the asparagus salad with the other Spanish Menu recipes, the Dried Plum-stuffed Pork Loin in Sweet Sherry Sauce, the Baked Rice and the Orange Yougurt Cake. All the recipes were great. Will make all recipes again.
Very good and unique! I wouldn't go to the trouble and expense of getting the fancy bell peppers next time, use regular bottled roasted red bell peppers. Loved the flavors together and it has beautiful presentation.
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