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

Name: Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams asparagus spears, steamed and cooled; 0 teaspoons freshly ground black pepper; 2 teaspoons capers; 0 teaspoons Dijon mustard; 1 Tbsp extravirgin olive oil; 2 Tbsps chopped fresh parsley, divided; 1 garlic clove, minced; 1 large hard-cooked large egg; 1 teaspoons kosher salt; 2 Tbsps chopped roasted piquillo peppers; 2 Tbsps chopped seeded peeled plum tomato; 1 Tbsp chopped shallots; 1 Tbsp white wine vinegar

Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Espárragos con Alcaparras) might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 55 calories, 3g of protein, and 3g of fat per serving. A mixture of wine vinegar, extravirgin olive oil, roasted piquillo peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Piquillo Pepper