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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

MyRecipes