Asparagus Salad with Piquillo Peppers and Capers (Ensalada de Esp rragos con Alcaparras)

Ingredients

  • 2 tablespoons chopped fresh parsley, divided
  • 1 tablespoon chopped shallots
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced
  • 2 tablespoons chopped roasted piquillo peppers
  • 2 tablespoons chopped seeded peeled plum tomato
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound asparagus spears, steamed and cooled
  • 1 hard-cooked large egg
  • 1 1/2 teaspoons capers

Description

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