By Recipe developed for Sur La Table’s Cooking Classes
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Asparagus Salad with Piquillo Peppers and Capers
By Recipe developed for Sur La Table’s Cooking Classes
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Yield/Serves:
Makes 6 servings
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
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.
