Asparagus Salad with Piquillo Peppers and Capers
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 6 servings
Ingredients
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped shallots
- ½ 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 extra virgin olive oil
- ¼ teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1 pound asparagus spears, steamed and cooled
- 1 hard-cooked large egg
- 1½ teaspoons capers
Procedure
Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.
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.
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.
Asparagus Salad with Piquillo Peppers and Capers
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 6 servings
Ingredients
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped shallots
- ½ 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 extra virgin olive oil
- ¼ teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1 pound asparagus spears, steamed and cooled
- 1 hard-cooked large egg
- 1½ teaspoons capers
Procedure
Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.
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.
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.