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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.

Recipe by Cooking Light July 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

51 calories; calories from fat 42%; fat 2.4g; saturated fat 0.3g; mono fat 1.8g; poly fat 0.2g; protein 2.4g; carbohydrates 4.7g; fiber 1.9g; iron 0.5mg; sodium 212mg; calcium 23mg.
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