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

Becky Luigart-Stayner

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.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 42%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 4.7g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 212mg
  • Calcium: 23mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy