Asparagus Salad
Ingredients:
4 Tablespoons Olive Tapenade Garlic Joy Spread2 Tbsp chopped fresh parsley
1 Tbsp chopped shallots
1/2 tsp kosher salt
2 Tbsp chopped roasted piquillo peppers
2 Tbsp chopped seeded peeled plum tomato
1 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
1/8 teaspoon freshly ground black pepper
1 pound asparagus spears, steamed and cooled
1 hard-cooked large egg
1 1/2 teaspoons capers
Preparation:
1. Place 1 Tbsp parsley, shallots, salt, and garlic in a mortar or small bowl mix until mixture forms a smooth paste.2. Stir in piquillo peppers and tomato. Then add vinegar, oil, mustard, and black pepper; stir well to combine.
3. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon then place asparagus on a serving platter.
4. Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus.
Share this recipe with your friends:
