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Afdrukken
Voedingswaarde-etiket
Kleiner
Normaal
Groter
Asparagus and Piquillo Pepper Salad
Preparation Time:
15
minuten
min
Cooking Time:
10
minuten
minuten
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Recept afdrukken
Ingrediënten
▢
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
Instructies
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
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Recipe Category
Fish / Seafood
/
Salad
Country
European
/
Spain