Rioja-Style Asparagus Salad
Named after La Rioja, renowned for succulent peppers and sweet young asparagus, this salad combines the robust flavors of anchovies, piquillo peppers, and a zesty mustard dressing.
Ingredients
Serves 4
- 1 pound small asparagus rinsed and trimmed
- 2 jarred piquillo peppers or 1 pimiento, drained and finely chopped
- 1 small ripe tomato peeled and seeded (about 1/2 cup)
- 3 anchovy fillets finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon Dijon mustard
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 1 large hard-boiled egg finely chopped, for garnish
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
Instructions
- Place the asparagus in a medium skillet with water to cover.
- Add salt and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 5 to 10 minutes or until the asparagus is crisp-tender.
- Reserve.
- In a food processor, combine the piquillo peppers, peeled and seeded tomato, chopped anchovies, red wine vinegar, extra-virgin olive oil, Dijon mustard, salt, and black pepper.
- Blend until smooth.
- On individual salad plates, arrange the cooked asparagus in a fan shape.
- Spoon about 1 tablespoon of the dressing across the asparagus.
- Sprinkle the finely chopped egg and parsley over the asparagus.
- Serve the Rioja-Style Asparagus Salad at room temperature.
Notes / Tips / Wine Advice:
your Rioja-Style Asparagus Salad – a delightful blend of flavors from La Rioja!