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.
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!