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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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

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.

Cooking Light JULY 2005

  • Yield: 6 servings

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

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.

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

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