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

Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras)
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons capers
  • ½ teaspoon kosher salt
  • 1 hard-cooked large egg
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons chopped roasted piquillo peppers
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped seeded peeled plum tomato
  • + 6 more ingredients
    • 1 tablespoon white wine vinegar
    • 1 tablespoon chopped shallots
    • 2 tablespoons chopped fresh parsley, divided
    • 1 tablespoon extravirgin olive oil
    • 1 pound asparagus spears, steamed and cooled
    • 1 garlic clove, minced

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 pep...

View full recipe at My Recipes

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