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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