Thursday, March 11, 2010

Spanish Style Asparagus

Spanish Style Asparagus
Adapted from a Cooking Light recipe

Fresh parsley
One shallot, roughly chopped
2 garlic cloves
About 3 roasted piquillo peppers, chopped (They come in a jar—roasted red peppers work, too)
Half a seeded plum tomato, chopped
About a tbsp rice vinegar
olive oil
Dijon mustard
fresh pepper
One bunch asparagus spears, steamed or broiled and cooled
1 hard boiled egg (just the white is healthier)
A tbsp or so drained capers

Place parsley, shallots, large pinch salt, and garlic in a food processor or blended and chop until as small as possible. Transfer to bowl, stir in piquillo peppers and tomato. Add vinegar, a splash of oil, a small squirt of mustard, and black pepper to taste, stir well. Place asparagus on serving dish, and drizzle with pepper mixture. Toss just a bit (without making a mess of the serving dish).

Chop egg white. Sprinkle egg, capers, and a bit of chopped parsley evenly over asparagus.

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