Asparagus and Piquillo Pepper Salad
Ingredients
- 1 pound fresh asparagus ends trimmed
- 2 roasted red bell peppers finely chopped
- 1 small ripe tomato finely diced (about ½ cup)
- 3 anchovy fillets minced
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon whole grain mustard
- Pinch of salt
- Freshly ground black pepper to taste
- 4 hard-boiled eggs chopped
- 2 tablespoons finely chopped fresh parsley
Instructions
- Bring a medium pot of salted water to a boil.
- Add the trimmed asparagus and cook for 3-4 minutes until crisp-tender.
- Drain and immediately transfer to a bowl of ice water to stop cooking.
- Drain again and pat dry.
- Set aside.
- In a bowl, combine the roasted red peppers, diced tomato, minced anchovies, red wine vinegar, olive oil, mustard, salt, and black pepper.
- Mix well to create the dressing.
- Arrange the blanched asparagus on a serving platter or individual plates in a fan shape.
- Drizzle the dressing over the asparagus or serve it on the side.
- Garnish with chopped hard-boiled eggs and fresh parsley.
Nutritional Information
Calories: 150 kcal
