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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A colorful salad that uses white asparagus and other vegetables. The photo is mine. Ingredients:
for the dressing |
3 hard-boiled eggs, chopped fine |
4 cloves garlic, chopped fine |
2 medium-sized roasted red peppers, chopped fine |
6 scallions, white parts only, chopped fine |
15 pitted spanish-style green olives, chopped fine |
1/2 cup plus 2 tablespoons extra-virgin olive oil |
4 tablespoons sherry vinegar |
2 tablespoons flat-leaf parsley, chopped fine |
for the salad |
6 large roasted red peppers, seeded and rinsed |
cut in half lengthwise (canned red peppers work well) |
2 pounds fresh white asparagus, raw or very lightly steamed |
2 tablespoon chopped flat-leaf parsley |
Directions:
1. Place the dressing ingredients (except oil) in a small bowl or jar, stirring or shaking gently to blend them.
2. When ready to serve, add the olive oil in a slow, steady stream, stirring gently. Use the vinaigrette immediately. Covered, it will keep for 2 days. Stir or shake gently before using it.
3. For The Salad:
4. Cut the pepper halves so they spread out as flat as possible on 6 salad plates, so that the tips of the peppers point outward.
5. Pare off the thick bottom inch or two of each asparagus spear, and discard. I steamed the asparagus for a few minutes so it would not be completely raw. Lay asparagus spears on the peppers, with the cut ends of each spear meeting near one edge of the plate and the tips fanning outward.
6. Spoon the dressing across the asparagus spears. Garnish with parsley and serve immediately.
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